The potato pancake is ideal as a side dish or as a main course with vegetables!
- For 27 g of preparation: Protein 18.0 g Carbohydrates 4.9 g ;
- Authorised from phase 1.
Pour 60 ml of water into a bowl, add the preparation and mix with a fork.
Baking in the oven : Place the mixture on greaseproof paper, giving it the shape of a steak or a tart and leave to cook for 15 minutes at 200°C.
Cooking in a frying pan: Place the mixture in the hot non-stick frying pan, giving it the shape of a steak or a tart and turn over halfway through cooking.
Warning: Do not use the shaker with hot water.
Chef's advice: To flavour, add herbs (parsley, thyme...) or spices (saffron, curry, pepper, coriander...).
This product must not be used as the only source of food. It is part of a global dietary programme. Maintain a sufficient daily consumption of liquids.
Soya proteins, milk proteins, potato flakes 13,3% (sulphites), pea proteins, salt, onion 2,5%, flavour enhancer: sodium glutamate, flavouring, parsley 0,5%, thickening agent: xanthan gum, threonine, anti-caking agent: tricalcium phosphate.
|For 100g||for 1 packet||%RI*|
|Energy value||358,0 kcal||96,7 kcal|
|1 518,4 kJ||410,0 kJ|
|Fat||1,8 g||0,5 g|
|contains saturated fatty acids||0,3 g||0,1 g|
|Carbohydrates||18,0 g||4,9 g|
|contains sugars||3,0 g||0,8 g|
|Fibre||3,1 g||0,8 g|
|Proteins||66,7 g||18,0 g|
|Salt||4,5 g||1,2 g|
|Calcium||536,7 mg||144,9 mg||18,1|
|Phosphorus||578,4 mg||156,2 mg||22,3|
*RI: Reference intake