Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 glasses roughly ground rye flour
- 2 tablespoons butter
- 1/2 glass water
- Filling:
- 1 glass boiled, mashed potatoes
- 1 tablespoon butter or thick cream
- 1 egg yolk
- salt
- caraway seeds
- 1 glass boiled
- grated carrots
- 1 tablespoon butter or cream
- 1 eggsalt
Directions
1. Prepare a firm dough from flour, butter, salt, and water, roll it to a 5 mm thickness, cut out round patties with a diameter of about 10-20 cm. Place the patties on a greased pan, turn up their edges (1 cm high), press the edge in a wavy pattern.
2. For the filling: add melted butter or cream, 1 egg yolk, salt, and caraway seeds to the potato mass. Mix the carrots with butter or cream, an egg, or, if the buns are meant to be sweet, add sugar or honey, a bit of flour, and nix well.
3. Put a layer of the potato mass onto the dough patty, and then top it with the carrot mass. Bake until the dough is dry and the surface of the buns is bright orange.
Category:Latvian Recipes
Category:Latvian Snacks