Baked Chicken Legs with Sweet Potato-Corn Fritters
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
1028
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,028 cal. | (49 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 42.3 mg | (353 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,460 mg | (37 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 493 mg | |||
| Cholesterol | 402 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Chicken drumstick
- 1 Tbsp vegetable oil
- 1 garlic clove
- 1 Tbsp Maple syrup
- 2 Tbsps soy sauce
- 1 Tbsp tomato puree
- 1 tsp freshly grated ginger
- 250 grams Sweet potato (cooked and pressed through the ricer)
- 100 grams Pastry flour
- 175 grams Corn (canned)
- 1 egg
- salt
- freshly ground pepper
- vegetable oil (for frying)
Preparation steps
1.
Score the skin of the drumsticks with a sharp knife and add the chicken to a shallow dish.
2.
Mix together oil, pressed garlic, maple syrup, soy sauce, ginger and tomato paste and pour over the chicken. Allow to marinate for about 2 hours in refrigerator.
3.
Put the chicken legs on a baking sheet and bake in preheated oven (200°C)(approximately 400°F) until golden brown, about 30 minutes.
4.
Mix sweet potatoes with flour, drained corn, egg, and salt and pepper to taste. Form with hands into small, round, flat fritters and fry until golden brown in a little oil on both sides. Drain on paper towels and serve with the finished chicken legs.
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