Recipes · Australian · Snacks
Potato Scallop (Potato Cake)
One serving has 380 kcal and 8 g protein, and at least a fifth of a woman's daily need of vitamin C (39%), pyridoxine (38%), phosphorus (35%), vitamin K (35%), thiamin (33%) and selenium (28%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (242 g)
- Difficulty: Easy
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten
Ingredients
- 150 g Potatoes, raw
- 30 g Flour, all-purpose
- 1 g Baking powder
- 15 g Eggs, whole, raw
- 30 g Water
- 0.5 g Salt
- 0.2 g Black pepper
- 15 g Vegetable oil
Method
- Peel the potato and slice into two rounds about 1 cm thick; pat dry.
- Whisk the flour, baking powder, egg, water, salt and pepper into a smooth, thick batter.
- Heat the oil in a pan to 180 °C (350 °F).
- Dip each potato round in the batter to coat, then lower into the hot oil.
- Fry for 4-5 minutes each side until deep golden and the potato is tender all the way through.
- Drain on paper towel and serve hot with tomato sauce.
- Makes 1 serving of 2 scallops; multiply everything to fry a bigger batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 380 kcal | 18% |
| Carbohydrates | 49.6 g | |
| Water | 164 mL | |
| Fiber | 4 g | 14% |
| Protein | 8.1 g | 17% |
| Tryptophan | 0.09 g | |
| Threonine | 0.27 g | |
| Isoleucine | 0.31 g | |
| Leucine | 0.52 g | |
| Lysine | 0.37 g | |
| Methionine | 0.16 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.38 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.41 g | |
| Histidine | 0.17 g | |
| Fat | 16.9 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 9.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.9 g | |
| Saturated | 2.8 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 55.8 mg | |
| Calcium | 106 mg | 11% |
| Copper | 0.22 mg | 24% |
| Iron | 3 mg | 17% |
| Magnesium | 43.9 mg | 14% |
| Manganese | 0.46 mg | 26% |
| Phosphorus | 247 mg | 35% |
| Potassium | 693 mg | 15% |
| Selenium | 15.4 µg | 28% |
| Sodium | 305 mg | |
| Zinc | 0.86 mg | 11% |
| Thiamin (vitamin B1) | 0.36 mg | 33% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 3.4 mg | 24% |
| Pantothenic acid (vitamin B5) | 0.81 mg | 16% |
| Pyridoxine (vitamin B6) | 0.49 mg | 38% |
| Folate (vitamin B9) | 84.5 µg | 21% |
| Cobalamin (vitamin B12) | 0.13 µg | 5% |
| Choline | 62.3 mg | 15% |
| Vitamin A | 24.1 µg | 3% |
| Vitamin C | 29.6 mg | 39% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 31.1 µg | 35% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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