Potato & Feta Pancakes with BBQ Grape Tomato Salad is a delicious and wholesome meal that combines the savory flavors of potato and feta cheese pancakes with the tangy and sweet taste of a BBQ grape tomato salad. This recipe is perfect for any time of the day and is sure to impress your family and friends.
- Make sure to grate the potatoes finely for a smoother pancake texture.
- Squeeze out excess moisture from the grated potatoes to avoid soggy pancakes.
- Cook the pancakes on medium heat to ensure they are golden brown and cooked through without burning.
- Roast the tomatoes until they are slightly blistered for a smoky BBQ flavor.
- Season the salad just before serving to keep the arugula fresh and crisp.
- Experiment with additional herbs or spices in the pancake mixture for extra flavor.
By following these steps, you will create a delightful and nutritious dish that balances the hearty flavors of potato pancakes with the fresh and tangy grape tomato salad. Serve it as a stunning brunch dish, a light lunch, or a savory appetizer. Bon Appétit!
Nutrition Facts | |
---|---|
Serving Size | 380 grams |
Energy | |
Calories 280kcal | 14% |
Protein | |
Protein 12g | 8% |
Carbohydrates | |
Carbohydrates 44g | 12% |
Fiber 6g | 15% |
Sugar 8g | 8% |
Fat | |
Fat 14g | 16% |
Saturated 4.38g | 15% |
Cholesterol 120mg | - |
Vitamins | |
Vitamin A 150ug | 16% |
Choline 120mg | 22% |
Vitamin B1 0.26mg | 22% |
Vitamin B2 0.37mg | 28% |
Vitamin B3 2.70mg | 17% |
Vitamin B6 0.71mg | 42% |
Vitamin B9 99ug | 24% |
Vitamin B12 0.58ug | 24% |
Vitamin C 50mg | 57% |
Vitamin E 1.04mg | 7% |
Vitamin K 40ug | 33% |
Minerals | |
Calcium, Ca 180mg | 14% |
Copper, Cu 0.29mg | 32% |
Iron, Fe 2.64mg | 24% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 260mg | 21% |
Potassium, K 1120mg | 33% |
Selenium, Se 13ug | 24% |
Sodium, Na 270mg | 18% |
Zinc, Zn 1.78mg | 16% |
Water | |
Water 310g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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