• low fat 2.14g 2.14%
  • low sat fat 0.32g 0.32%
  • low salt 8.05mg 0%
  • low sugar 1.04g 1.04%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Grate the vegetables, then mix well.
  2. Add the egg and beat for a further 30 seconds.
  3. Place the mixture in a bowl and sift in flour. Fold the flour into the mixture and season with pepper.
  4. Heat a fry pan on moderate heat and spray with olive oil spray.
  5. Spoon 1 tablespoon of the mixture into the fry pan. Flatten with the back of a spoon and cook on either side until golden brown.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
26.53g
100.00g
Energy (kJ)
103.49kJ
390.12kJ
Protein (g)
0.90g
3.39g
Total fat (g)
0.57g
2.14g
- Saturated fat (g)
0.09g
0.32g
- Polyunsaturated fat (g)
0.18g
0.68g
- Monounsaturated fat (g)
0.21g
0.79g
Cholesterol (mg)
3.75mg
14.14mg
Carbohydrate-available (g)
3.65g
13.74g
CarbohydrateSE (g)
3.63g
13.70g
- Sugars (g)
0.27g
1.04g
Water (g)
20.41g
76.94g
Dietary fibre (g)
0.68g
2.55g
Thiamin (mg)
0.03mg
0.10mg
Riboflavin (mg)
0.02mg
0.06mg
Niacin (mg)
0.38mg
1.42mg
Niacin equivalents (mg)
0.56mg
2.10mg
Vitamin C (mg)
5.11mg
19.28mg
Total folate (ug)
10.09ug
38.05ug
Total vitamin A equivalents (ug)
6.39ug
24.08ug
Retinol (ug)
1.60ug
6.03ug
Beta carotene equivalents (ug)
28.71ug
108.21ug
Sodium (mg)
2.14mg
8.05mg
Potassium (mg)
84.12mg
317.10mg
Magnesium (mg)
6.74mg
25.39mg
Calcium (mg)
3.51mg
13.21mg
Phosphorus (mg)
17.52mg
66.05mg
Iron (mg)
0.23mg
0.88mg
Zinc (mg)
0.13mg
0.50mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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