Butternut Squash and Pumpkin Burgers
Thanks to the butternut squash and whole wheat flour, these small patties provide a lot of fiber, and will keep you full for a long time.
Serve an herb cream cheese and a green salad to complete this dish.
(Percentage of daily recommendation)
|Calorie||241 kcal||(11 %)|
|Protein||9.48 g||(10 %)|
|Fat||10.13 g||(9 %)|
|Carbohydrates||38.51 g||(26 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.54 g||(22 %)|
|Vitamin A||689.55 mg||(86,194 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.58 mg||(5 %)|
|Vitamin B₁||0.05 mg||(5 %)|
|Vitamin B₂||0.13 mg||(12 %)|
|Niacin||2.01 mg||(17 %)|
|Vitamin B₆||0.07 mg||(5 %)|
|Folate||24.71 μg||(8 %)|
|Pantothenic acid||0.63 mg||(11 %)|
|Biotin||8.13 μg||(18 %)|
|Vitamin B₁₂||0.44 μg||(15 %)|
|Vitamin C||53.59 mg||(56 %)|
|Potassium||115.55 mg||(3 %)|
|Calcium||150.53 mg||(15 %)|
|Magnesium||56.8 mg||(19 %)|
|Iron||2.69 mg||(18 %)|
|Iodine||25.56 μg||(13 %)|
|Zinc||1.29 mg||(16 %)|
|Saturated fatty acids||2.44 g|
Preheat oven to 350°F. Peel squash, cut in half, remove seeds, and cut about 2/3 of flesh into large cubes. Wrap in aluminum foil and cook for about 40 minutes or until soft. Grate remaining squash flesh, add salt, and let sit in a colander for about 20 minutes.
Meanwhile, toast pumpkin seeds in a dry pan. Rinse dill, shake dry and chop the leaves.
Mash baked squash cubes and mix with egg yolks, dill, pumpkin seeds and as much flour as needed to make a workable dough. Season with salt, pepper and nutmeg.
Heat vegetable oil in a large, nonstick skillet and with damp hands, form patties from squash mixture. Cook in hot oil over medium-high heat on both sides for a total of about 15 minutes. Garnish with dill flowers and serve with creamy yogurt if desired.