Zucchini Pancakes with Tuna Salad

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Zucchini Pancakes with Tuna Salad
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
332
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie332 kcal(16 %)
Protein29.08 g(30 %)
Fat15.92 g(14 %)
Carbohydrates17.66 g(12 %)
Sugar added0 g(0 %)
Roughage2.69 g(9 %)
Vitamin A217.76 mg(27,220 %)
Vitamin D2.48 μg(12 %)
Vitamin E3.35 mg(28 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.44 mg(40 %)
Niacin22.51 mg(188 %)
Vitamin B₆1.12 mg(80 %)
Folate83.17 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.96 μg(7 %)
Vitamin B₁₂2.36 μg(79 %)
Vitamin C40.09 mg(42 %)
Potassium1,045.03 mg(26 %)
Calcium79.82 mg(8 %)
Magnesium77.1 mg(26 %)
Iron2.24 mg(15 %)
Iodine29.07 μg(15 %)
Zinc1.18 mg(15 %)
Saturated fatty acids4.58 g
Cholesterol130.47 mg

Ingredients

for
4
For the tuna salad
4
300 grams
Tuna (Canned, in water)
½
1 tablespoon
chopped, mixed Fresh herbs
3 tablespoons
50 grams
2 tablespoons
1
Dill tips (for garnishing)
For the zucchini pancakes
½
1
1 teaspoon
600 grams
2
3 tablespoons
chopped, mixed Fresh herbs
4 tablespoons
freshly ground Pepper
2 tablespoons
Vegetable oil (for cooking)

Preparation steps

1.

For the tuna salad: rinse and dry scallions, cut into thin rings. Drain tuna and separate into smaller pieces. Peel and halve cucumber, remove seeds and dice into small cubes.Combine tuna with scallions, cucumber and herbs. Whisk mayonnaise with sour cream and season with salt, lemon juice and cayenne pepper. Toss salad with the dressing and refrigerate, covered. Rinse tomato and halve, remove stalk and seed and cut into thin wedges, set aside. 

2.

For the pancakes: peel and finely chop onion and garlic. Heat oil in a pan and saute both until translucent. Remove from heat and let cool. Rinse and trim zucchini, grate and place in a colander, season with salt and let stand for about 20 minutes. Squeeze well and combine with onion mixture. Whisk eggs with herbs. Gradually add flour to zucchini mixture and mix well. Add beaten eggs and enough breadcrumbs to make malleable mixture, season with pepper. 

3.

Heat oil in a pan and cook pancakes, few at a time, until golden brown on both sides. Keep prepared pancakes warm in preheated oven at 80°C (approximately 175°F). 

4.

Arrange warm pancakes with cold tuna salad on plates and garnish with dill and tomato wedges. Serve immediately.