Bulgur Patties with Mushroom-Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 16.72 g | (17 %) | ||
| Fat | 24.49 g | (21 %) | ||
| Carbohydrates | 70.03 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.65 g | (29 %) |
| Vitamin A | 1,048.68 mg | (131,085 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 4.93 mg | (41 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 2.64 mg | (22 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 139.75 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.29 μg | (5 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 133.82 mg | (141 %) | ||
| Potassium | 780.01 mg | (20 %) | ||
| Calcium | 165.91 mg | (17 %) | ||
| Magnesium | 56.61 mg | (19 %) | ||
| Iron | 5.34 mg | (36 %) | ||
| Iodine | 17.95 μg | (9 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 7.18 g | |||
| Cholesterol | 66.62 mg |
Ingredients
- Ingredients
- 200 grams Groats (Wheat)
- 400 milliliters Vegetable broth
- 10 dried Wood Ear Mushrooms
- 500 grams Brussels sprouts (cleaned and washed)
- 2 sm stalks Leeks (trimmed, halved lengthwise, washed and cut into 1 cm wide pieces)
- 2 carrots (peeled and finely grated)
- 1 onion (finely chopped)
- 1 garlic clove
- 25 grams Pastry flour
- 1 egg
- 50 grams Yogurt (0.1% fat)
- ½ tsp ground Cumin
- salt
- freshly ground peppers
- Nutmeg
- 4 Tbsps vegetable oil
- 2 Tbsps lemon juice
- 100 grams Whipped cream
- 1 bunch parsley (leaves finely chopped)
Preparation steps
Place the dried mushrooms in a bowl, pour boiling water over and soak 2 hours.
Meanwhile, in a saucepan, bring the broth to a boil, add the bulgur and simmer for a few minutes. Remove from the heat, cover and let stand 1 hour.
Lift the mushrooms from the soaking liquid, rinse and cut into strips. Strain the soaking liquid through a fine-meshed sieve.
Peel the garlic and press through a garlic press into a bowl. Stir in the bulgur, carrots, onion, flour, egg, yogurt and cumin and season with salt, pepper and nutmeg. Mix well.
With moistened hands, shape the mixture into small patties. Heat the oil in a skillet and working in batches saute the patties until golden brown and keep warm.
Heat 2 tablespoons oil in a skillet and saute the Brussels sprouts, mushrooms and leeks until tender. Stir in the lemon juice, the soaking liquid and the cream and cook over high heat until the liquid has reduced by one-third. Spread the vegetables and sauce on warmed plates, arrange the patties on top and serve sprinkled with parsley.
