Zucchini Cakes
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- 500 grams waxy potatoes
- 1 egg
- 100 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 40 grams clarified butter
- Sea salt (as desired)
Preparation steps
1.
Trim the zucchini, rinse, cut in half, remove seeds and grate coarsely. Peel the potatoes, rinse and grate coarsely. Mix both together then mix with the egg and flour. Season with salt, pepper and nutmeg. Heat the butter in a pan and using a tablespoon, scoop small heaps of zucchini mixture into the pan.
2.
Cook until golden brown, flattening slightly when turning. Remove, briefly drain on paper towels and serve sprinkled with sea salt. If desired serve with a paprika and pistachio cream.
