Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein rich version also includes chickpeas.
Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 min.
Grate beets and carrots on the large holes of a box grater. Stir in chickpeas, potato, flour, and 1 tsp. salt. Season with pepper.
In a large non-stick, straight-sided skillet, heat 1 tablespoon oil over med heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes.
Remove pan from heat, cover with a serving platter and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10-12 minutes. Invert pancake onto platter.
In a medium bowl, toss salad with remaining 2 Tbls. Oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 63 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 452.6mg | 16 % | |
Potassium 821.3mg | 22 % | |
Total Carbohydrate 53.8g | 16 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 45.3g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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