Zucchini Pancakes with Tuna Salad

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Zucchini Pancakes with Tuna Salad
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
583
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie583 cal.(28 %)
Protein26 g(27 %)
Fat43 g(37 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D4.5 μg(23 %)
Vitamin E10.2 mg(85 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin13.7 mg(114 %)
Vitamin B₆0.7 mg(50 %)
Folate76 μg(25 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.8 μg(35 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C46 mg(48 %)
Potassium869 mg(22 %)
Calcium155 mg(16 %)
Magnesium88 mg(29 %)
Iron3.9 mg(26 %)
Iodine49 μg(25 %)
Zinc1.4 mg(18 %)
Saturated fatty acids13.3 g
Uric acid193 mg
Cholesterol207 mg
Complete sugar8 g

Ingredients

for
4
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)
How healthy are the main ingredients?
ZucchiniTunaMayonnaiseWhipped creamolive oilCucumber

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.