Breaded Vegetable Burgers with Rice and Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 16.87 g | (17 %) | ||
| Fat | 36.87 g | (32 %) | ||
| Carbohydrates | 58.68 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.75 g | (26 %) |
| Vitamin A | 1,857.18 mg | (232,148 %) | ||
| Vitamin D | 0.91 μg | (5 %) | ||
| Vitamin E | 4.19 mg | (35 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 5.84 mg | (49 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 128.02 μg | (43 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Biotin | 8.12 μg | (18 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 77.47 mg | (82 %) | ||
| Potassium | 761.16 mg | (19 %) | ||
| Calcium | 333.84 mg | (33 %) | ||
| Magnesium | 70.11 mg | (23 %) | ||
| Iron | 4.63 mg | (31 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 1.57 mg | (20 %) | ||
| Saturated fatty acids | 18.34 g | |||
| Cholesterol | 137.62 mg |
Ingredients
- For the burgers
- ½ Cauliflower
- 4 carrots
- 1 onion
- 1 Tbsp chopped parsley
- 2 eggs
- 5 Tbsps breadcrumbs
- 2 Tbsps Pastry flour
- 3 Tbsps grated Parmesan
- 1 Tbsp butter
- salt
- peppers
- vegetable oil
- For the breadcrumbs
- 10 Tbsps breadcrumbs
- For the herb sauce
- 3 Tbsps chopped parsley
- 1 Tbsp chopped Chives
- 1 shallot
- 200 grams Crème fraiche
- 4 Tbsps Vegetable broth
- ½ Tbsp butter
- salt
- freshly ground peppers
- ½ tsp freshly grated Nutmeg
- For the rice
- 100 grams cooked Brown rice
- 50 grams white Rice
- 50 grams Wild rice
- For the salad
- 4 Tomatoes
- ½ Cucumber
- 1 pkg mixed Lettuce
- 2 Tbsps vegetable oil
- 1 Tbsp apple cider vinegar
- salt
- freshly ground peppers
Preparation steps
For the burgers, rinse the cauliflower, cut into florets and blanch for 10 minutes in salted water. Drain and allow to cool.
Rinse and the carrots and cut into small cubes. Peel and dice the onion.
Heat the butter and sweat the carrots and onion for 5 - 8 minutes. Remove from the pan and place in a bowl.
Chop the boiled cauliflower and mix with the carrots and onion. Whisk the eggs and add to the vegetable mixture. Mix in the breadcrumbs, Parmesan, parsley and flour. Season with salt and pepper.
Knead the mixture together into a dough. If it is too soft, add some more breadcrumbs. With your hands, form 8 - 10 flat patties and roll them in the breadcrumbs.
Heat some oil in a pan and fry until golden brown on both sides.
For the herb sauce, peel and finely chop the shallots and sauté in some butter. Pour in the vegetable broth. Add the crème fraîche and mix until smooth. Simmer briefly, add the herbs and cook for another minute. Season with salt, pepper and nutmeg and serve with the burgers.
For the rice, cook each type according to package instructions. Mix together and serve with the vegetable burgers.
For the salad, rinse the tomatoes and cut into eighths. Peel the cucumber and cut into thin slices. Rinse the lettuce and shake dry.
For the dressing, combine the oil with the vinegar and season with salt and pepper.
Mix the tomato, cucumber and lettuce and drizzle with the dressing. Serve alongside the vegetable burgers.
