Beef and Potato Pancakes

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 Lb lean ground beef
  • 2 medium russet potatoes , peeled and grated
  • 1 small onions , grated
  • 1 eggs
  • 2 Tbsp all purpose flour
  • 1/2 tsp rosemary
  • 2 Tbsp vegetable oil
  • 1/2 Lb mushrooms , sliced
  • 2 scallions , chopped
  • 1 1/2 tsp dill , chopped
  • 3 tsp lemon juice
  • 4 Tbsp sour cream , room temperature
Combine first 6 ingredients and salt and pepper to taste in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Form meat mixture into 6 normal patties, each about .5 inch thick. Cook patties about 5 minutes per side, until crispy brown and cooked through. Transfer pancakes to paper towels to drain. Set aside and keep warm. Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well. Combine warm mushrooms with remaining ingredients and salt and pepper to taste in a medium bowl. Serve over pancakes.
Calories
550 Cal
Fat
32 g
Carbs
29 g
Protein
37 g
Fiber
3.2 g
Sugar
3 g
Cholesterol
160 mg
Sodium
160 mg


Nutrients

Fiber     3.2 g
Fat     32 g
Sugar     3 g
Carbs     29 g
Protein     37 g
Calories     550 Cal

Fats

Fat, Poly     6.3 g
Fat, Mono     11 g
Fat, Sat     10 g
Fat, Trans     1.5 g
Fat, Percent     52 %

Vitamins

Vitamin, K     21 mcg     17 %
Vitamin, A     260 IU     8.6 %
Vitamin, B12     3.4 mcg     140 %
Niacin     11 mg     66 %
Riboflavin     0.5 mg     41 %
Vitamin, C     13 mg     14 %
Vitamin, D     17 IU     2.8 %
Vitamin, B6     1 mg     60 %
Vitamin, E     3.2 mg     21 %
Panto, Acid     2.7 mg     54 %
Choline     160 mg     29 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     86 mcg     8.6 %
Phosphorus     410 mg     59 %
Magnesium     65 mg     16 %
Copper     0.5 mcg     58 %
Fluoride     26 mcg     650 %
Zinc     8.3 mg     76 %
Cholesterol     160 mg     2.8 %
Sodium     160 mg     11 %
Selenium     37 mcg     67 %
Manganese     0.3 mg     4.5 %
Potassium     1200 mg     25 %
Iron     5.6 mg     70 %