Zucchini Cakes with Beans
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
368
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams Fava bean
- salt
- 2 small Zucchini
- 2 heaping Tbsps Pastry flour
- 2 heaping Tbsps cornstarch
- 1 packet Baking powder
- 30 grams grated Parmesan
- freshly ground peppers
- 100 grams Goat cheese
- 2 eggs
- 2 Tbsps olive oil
- 1 tsp thyme
- butter (for the ramekins)
Preparation steps
1.
Blanch beans in boiling salted water for about 5 minutes. Drain and rinse in cold water, drain again. Rinse and dry zucchini, grate finely. Combine flour, cornstarch, baking powder and Parmesan, season with salt and pepper. Combine with drained goat cheese, eggs and olive oil, mix until smooth. Add zucchini, beans and thyme. Place mixture into 4 small buttered ramekins (each 250 ml) (approximately 1 cup) and bake in preheated oven at 160°C (approximately 325°F) for about 25 minutes. Serve warm.
