Cauliflower Balls with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the cauliflower balls
- 400 grams Cauliflower
- salt
- 5 scallions
- 1 Zucchini
- 400 grams waxy potatoes
- 2 eggs
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- sunflower oil (for frying)
- For the dip
- 250 grams Yogurt (0.1% fat)
- 1 Tbsp freshly chopped mint
- lemon juice
- salt
- mint (for garnishing)
Preparation steps
For the cauliflower balls, blanch the cauliflower florets for 1-2 minutes in boiling salted water, then rinse in cold water, drain well and chop finely. Rinse the scallions and slice into thin rings. Rinse and coarsely grate the zucchini. Rinse and peel the potatoes, grate coarsely and squeeze with a kitchen towel to absorb liquid. Strain the liquid and place the dry potatoes in a bowl. Mix with the zucchini, cauliflower, eggs, flour and about 2/3 of the scallions. Season with salt, pepper and nutmeg and form into balls, about 1-2 tablespoons each. Heat the oil in a large pan and fry the cauliflower balls for 2-3 minutes on all sides, until golden brown.
For the dip, mix the yogurt with the remaining scallions and mint. Season with lemon juice and salt, and mix well. Pour into a small bowl and serve with the cauliflower balls, garnished with mint.
