Vegetarian Patties
Healthy, because
Even smarter
Nutritional values
It doesn't always have to be meat! This vegetarian version of the popular meatballs has a great taste. Instead, the fried meatballs convince with less fat, cholesterol and calories compared to the original. On top of that, carrots contribute beta-carotene. The body converts this bioactive plant substance into vitamin A, which is important for the eyes' vision.
Vegetable exchange possible without any problems: How about kohlrabi? A colourful salad is the ideal accompaniment to the vegetarian roast. This turns the fried meat into a complete, satisfying meal.
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 250 grams carrots
- 250 grams Zucchini
- sunflower oil
- ¼ l Vegetable broth
- 75 grams Semolina flour
- 2 eggs
- salt
- freshly ground peppers
- breadcrumbs (if needed)
Preparation steps
Peel and finely chop onion and garlic. Rinse and halve chile lengthwise, remove seeds and ribs and finely chop.
Peel and finely grate carrots. Rinse, trim and finely grate zucchini. Rinse chives, shake dry and thinly slice crosswise. In a pan, briefly cook onions, garlic and chile in 2 tablespoons hot oil. Add vegetable broth and bring to a boil. Stir in semolina flour and cook over very low heat, about 5 minutes. Quickly, stir in eggs and chives. Divide mixture into two portions. Stir zucchini into one half of mixture. Stir carrots into the other half. Stir in breadcrumbs to help bind mixtures, if needed. Season both mixtures with salt and pepper and form each into 8 flat patties. Heat 4 tablespoons oil in a pan. In batches, fry patties until golden-brown on both sides. Drain on paper towels.
