Directions:
- •Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
- •Blanch the cabbage in boiling water for one minute. Drain and reserve.
- •Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.
- •Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the cabbage mixture and mix.
- •Finally, add the finely chopped scallions/spring onions and season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.03 Kcal (2617 kJ) | ||
| Calories from fat | 413.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.97g | 71% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 144.97mg | 6% | |
| Potassium | 956.92mg | 20% | |
| Total Carbs | 50.65g | 17% | |
| Sugars | 11.16g | 45% | |
| Dietary Fiber | 9.26g | 37% | |
| Protein | 6.3g | 13% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 2.6mg | 15% | |
| Calcium | 126.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 171.01 Kcal (716 kJ) | ||
| Calories from fat | 113.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 71% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 41% | |
| Sodium | 39.66mg | 6% | |
| Potassium | 261.81mg | 20% | |
| Total Carbs | 13.86g | 17% | |
| Sugars | 3.05g | 45% | |
| Dietary Fiber | 2.53g | 37% | |
| Protein | 1.72g | 13% | |
| Vitamin C | 7.7mg | 47% | |
| Vitamin A | 0.8mg | 95% | |
| Iron | 0.7mg | 15% | |
| Calcium | 34.6mg | 13% | |
* 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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