Zucchini Pancakes with Tuna Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the tuna salad
- 4 scallions
- 300 grams Tuna (Canned, in water)
- ½ Cucumber
- 1 Tbsp chopped, mixed Fresh herbs
- 3 Tbsps Mayonnaise
- 50 grams Whipped cream
- salt
- 2 Tbsps lemon juice
- cayenne pepper
- 1 Tomato
- Dill (for garnishing)
- For the zucchini pancakes
- ½ onion
- 1 small garlic clove
- 1 tsp olive oil
- 600 grams Zucchini
- salt
- 2 eggs
- 3 Tbsps chopped, mixed Fresh herbs
- 4 Tbsps Pastry flour
- freshly ground peppers
- 2 Tbsps breadcrumbs
- vegetable oil (for cooking)
Preparation steps
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.
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.
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).
Arrange warm pancakes with cold tuna salad on plates and garnish with dill and tomato wedges. Serve immediately.
