Learn to prepare tasty and nutritious dishes to maintain a balanced diet without sacrificing flavor
Excellent source of carbohydrates and fibers, potatoes is a versatile, nourishing and convenient food. If prepared in health, it can be transformed into a delicious and balanced option for any meal, especially for those who want to maintain a balanced diet without sacrificing flavor. So take a look at 6 practical recipes with potatoes to include in the menu!
Potato gnocchi with oats
Ingredients
- 500 g of peeled potatoes
- 1 cup of tea Flake oats
- 1 egg
- 1 cup of tomato sauce
- Rooms and black pepper ground to taste
- Cooking water
Methods of preparation
In a pan, put the potatoes, cover with water, put salt and bring over medium heat to cook until it is soft. Turn off the heat, drain the water and arrange the potatoes in a container. Knead with the help of a fork and add the oat in flakes, egg, salt and black pepper. Mix until smooth and, if necessary, add a little more oat. Model the gnocchi in the desired format and set aside.
In a pan, put the water and salt and bring over medium heat to boil. Gradually, with the help of a slot, arrange the gnocchi in the pan and cook until they emerge on the surface. Drain and arrange on a plate. Cover with tomato sauce and serve then.
Tip: Serve sprinkled with grated Parmesan and decorated with basil leaves.
Potato salad with yogurt
Ingredients
- 600 g of peeled sphere potatoes
- 1 teaspoon of turmeric powder
- 3 peeled and wrinkled garlic cloves
- 1/3 cup of tea celery chopped
- 170 g of natural yogurt
- 1 tablespoon of olive oil
- 1 tablespoon of mustard seeds on the ground
- Salt, ground black pepper and chopped parsley to taste
- Cooking water
Methods of preparation
In a pan, put the potatoes, cover with water and add the salt. Bring over medium heat to cook until it is soft. Turn off the heat, drain the water, transfer to a container and set aside. In a container, put yogurt, turmeric, olive oil, mustard and celery and mix. Season with salt and black pepper. Pour the sauce on the potatoes and mix gently. The sprinkling with the parsley ends and then serve.
Potato curry puffy grain
Ingredients
- 3 peeled and diced potatoes
- 1/2 cup of tea chickpeas
- 1 teaspoon of curry powder
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
- Cooking water
Methods of preparation
In a container, place the chickpeas, cover with water and immerse for 8 hours. Drain and transfer to a pan. Cover with water and bring over medium heat for 40 minutes. Turn off the heat, drain the water and set aside. In a container, put the potatoes and share with olive oil, curry, salt and black pepper. Bake in a preheated oven at 200 ° C for 30 minutes. Then remove the potatoes from the oven and mix with the boiled chickpeas. Serve later.
Chicken hidden with potatoes
Ingredients
- 1 kg of boiled and grated chicken breast
- 1 kg of peeled potatoes
- 2 peeled and bites
- 2 peeled and wrinkled garlic cloves
- 1 cup of vegetable sour cream
- 1 cup of tea tomato sauce
- 1/5 cup of water tea
- 1 cup of spinach leaves
- Salt, ground black pepper and olive oil to taste
- Cooking water
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add half onion, garlic and brown. Add the chicken and fry until golden brown. Add the spinach leaves, tomato sauce and water and cook up to a constant sauce. Turn off the heat and season with salt and black pepper. Reserve. In another pan, put the potatoes, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water and, with the help of a fork, knead.
Then, in a pan, put the olive oil and bring over medium heat. Arrange the rest of onion, garlic and brown. Put the crouched potatoes and the sour cream and cook for 3 minutes, stirring constantly. Turn off the heat and season with salt and black pepper. Reserve. In a refractory, mount the hidden following a layer of puree, a layer of chicken and, finally, another layer of puree. Bake in a preheated oven at medium temperature for 20 minutes. Serve later.
Tip: Serve sprinkled with grated Parmesan.
Potato soup with garlic-portó and zucchini
Ingredients
- 4 peeled potatoes and cubes
- 1 stem of Leek sanitized and cut into slices
- 1 peeled and cut courgette
- 1 tablespoon of olive oil
- 1 l of water
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add the leeks and brown for 4 minutes. Add the potatoes, courgettes and water. Cook until the vegetables are soft. Turn off the fire and wait for it to cool. Transfer the soup to a blender and beat until smooth. Arrange again in the pan and season with salt and black pepper. Bring over medium heat. Serve later.
Potato burgers
Ingredients
- 1 peeled potatoes
- 1/5 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- Oat flour to bread
- Oil coconut fat and fry
- Cooking water
Methods of preparation
In a small pan, put the potato, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water and transfer the potato to a container. With the help of a fork, knead and set aside. In a pan, put the coconut oil and bring over medium heat. Add onion and garlic and brown. Add the potato and brown for 3 minutes.
Turn off the heat, wait hot and shape the mixture in the shape of a hamburger. Pass the oatmeal to the bread and place in a pan with coconut oil. Bake in a preheated oven at medium temperature for 10 minutes, rotating half of the time. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
