Directions:
- Peel and mash potatoes.
- When cool, knead rye flour into them.
- How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
- With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame.
- Pile up and cover with a damp cloth to keep soft.
- Serve warm or cold with butter and cheese and cold cuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.41 Kcal (831 kJ) | ||
| Calories from fat | 6.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Sodium | 6.8mg | 0% | |
| Potassium | 555.92mg | 12% | |
| Total Carbs | 43.46g | 14% | |
| Sugars | 7.56g | 30% | |
| Dietary Fiber | 10.58g | 42% | |
| Protein | 7.56g | 15% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.6mg | 15% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 175 Kcal (733 kJ) | ||
| Calories from fat | 6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Sodium | 6mg | 0% | |
| Potassium | 490.33mg | 12% | |
| Total Carbs | 38.33g | 14% | |
| Sugars | 6.67g | 30% | |
| Dietary Fiber | 9.33g | 42% | |
| Protein | 6.67g | 15% | |
| Vitamin C | 6mg | 11% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 2.3mg | 15% | |
| Calcium | 35.7mg | 4% | |
* 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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