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Beet and Potato Pancakes

A tasty, wholesome dish that comes together fast!

NastusyaAuthor avatar
Recipe author
Beetroot and potato pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 3 g
Fats 25 % 6 g
Carbohydrates 63 % 15 g
125 kcal
GI: 53 / 0 / 47

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Grate the beet and potatoes on the coarse side of a box grater.

  2. Step 2:

    Step 2

    Add the egg and mix everything together.

  3. Step 3:

    Step 3

    Add the salt and flour.

  4. Step 4:

    Step 4

    Mix everything thoroughly.

  5. Step 5:

    Step 5

    Pour a little vegetable oil into a preheated skillet and spoon in the shaped pancakes. Fry on both sides until a golden crust forms.

  6. Step 6:

    Step 6

    Pile the finished pancakes on a plate and call everyone to the table. They're best served hot, with a dollop of sour cream.

  7. Step 7:

    Step 7

    Enjoy!

Caloric content of the products possible in the composition of 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

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