Zucchini, Carrot, and Potato Cakes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams waxy potatoes
- 250 grams carrots
- 3 Zucchini (about 150 g)
- 3 sprigs fresh Dill
- ½ bunch Chives
- 2 eggs
- 100 grams Pastry flour
- 2 Tbsps Potato starch
- salt
- freshly ground peppers
- ½ tsp Nutmeg
- 3 Tbsps vegetable oil
- 100 grams grated Gouda
Preparation steps
1.
Rinse, peel, and coarsely grate the potatoes and the carrots. Rinse the zucchini and cut in half. Scrape out the seeds with a teaspoon and grate coarsely.
2.
Rinse the dill and chives. Shake dry and chop finely.
3.
Mix the zucchini with the potatoes and carrots. add the eggs, flour, starch, and herbs. Season with salt, pepper, and nutmeg.
4.
In a pan, heat the oil in a pan. Make a small patty with a tablespoon of the vegetables. Press flat in the pan. Fry for 3-5 minutes until golden brown. Cook for 3-5 minutes on the other side.
5.
Remove from the pan and place on a parchment-lined baking tray and sprinkle with the cheese. Place under the broiler for 5-10 minutes to melt and brown the cheese.
6.
Remove from the oven and serve on a warmed plate.
