Directions:
- Finely slice zucchini and carrot; pat dry with paper towels. In bowl mix zucchini and carrot and next 7 igredients, shape into round cakes. Brown in skillet with salad oil until nicely browned on both sides, 8 to 10 minutes. Serve with topping made by mixing mayonnaise and mustard. Lemon wedges can be served if desired
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.55 Kcal (3235 kJ) | ||
| Calories from fat | 320.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 102.3mg | 34% | |
| Sodium | 1422.53mg | 59% | |
| Potassium | 621.51mg | 13% | |
| Total Carbs | 87.67g | 29% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 19.01g | 76% | |
| Protein | 27.08g | 54% | |
| Vitamin C | 41.9mg | 70% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 9.7mg | 54% | |
| Calcium | 1296.6mg | 130% | |
| Amount Per 100 g | |||
| Calories | 218.49 Kcal (915 kJ) | ||
| Calories from fat | 90.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 55% | |
|---|---|---|---|
| Cholesterol | 28.93mg | 34% | |
| Sodium | 402.32mg | 59% | |
| Potassium | 175.78mg | 13% | |
| Total Carbs | 24.79g | 29% | |
| Sugars | 3.92g | 55% | |
| Dietary Fiber | 5.38g | 76% | |
| Protein | 7.66g | 54% | |
| Vitamin C | 11.8mg | 70% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 2.7mg | 54% | |
| Calcium | 366.7mg | 130% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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