Beetroot and potato pancakes
Composition / ingredients
15
servings:
Step-by-step cooking
Step 1:
Rub beets and potatoes on a coarse grater.
Step 2:
Add the egg and mix everything.
Step 3:
Add salt and flour.
Step 4:
Mix everything thoroughly.
Step 5:
Pour a little vegetable oil into a preheated frying pan and put the formed pancakes. Fry the pancakes on both sides until the crust appears.
Step 6:
We put the finished pancakes on a plate and call everyone to the table. It is best served hot and with sour cream.
Step 7:
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
