This recipe has Sodium as 122% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.5% of RDA
• Calories: 22.4% of RDA
• Carbs: 13.6% of RDA
• Fat (total lipid): 50.1% of RDA
• Fiber: 11.2% of RDA
• Fructose: 6.2% of RDA
• Protein: 7.3% of RDA
• Sodium: 122% of RDA
• Sugar: 16.5% of RDA
• Vitamin A (IU): 10.5% of RDA
• Vitamin B6: 43.9% of RDA
• Vitamin C: 19.9% of RDA
• Iron: 12.2% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 8.6% of RDA
• Niacin: 12.5% of RDA
• Potassium: 20.3% of RDA
• Zinc: 6.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Squeeze out all water from grated potatoes. Let the potatoes sit in a colander after squeezing, because more water will come out. Just continue to squeeze. Place in a medium bowl once as dry as you can get them.
2.
Add eggs, grated onion, salt, ginger, cumin, tumeric, chili powder, cilantro, jalapeno, and panko to grated potatoes.
3.
Combine well to make sure all the potatoes are covered.
4.
Heat oil in a skillet over medium-high heat.
5.
Drop a piece of potato in the oil, when the potato is bubbling the oil is ready.
6.
Form the potato patties using no more than 1/4 cup of the potato mixture.
7.
Add each patty to the hot oil. Do not touch the patty until you see a golden brown crust beginning to form on the bottom of the patty. Once brown, then flip and allow the other side to reach a golden brown. Repeat.
8.
Serve each patty on a plate with a dollop of sour cream (optional) and chopped chives.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for bread crumb.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for bread crumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 447
Protein 8.23 g
Carbohydrates 37.3 g
Iron 2.30 mg
Fiber 3.13 g
Calcium 65.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
