Cheese Nuggets
with tomato-mustard dip
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 1,020 mg | (102 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 35.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cheese nuggets
- 50 grams Shelled peanut
- 50 grams Shredded coconut
- 50 grams breadcrumbs
- 400 grams Gouda (the piece)
- 1 Tbsp Mustard (medium hot)
- 2 eggs
- 3 Tbsps butter
- For the dip
- 5 Tbsps Ketchup
- 2 Tbsps Mustard (medium hot)
- 1 tsp Mango chutney
- cayenne pepper
- to garnish
- a few leave of Lettuce
Preparation steps
1.
For the cheese nuggets: Finely chop peanuts and mix with grated coconut and breadcrumbs. Cut cheese into 1 cm thick (approximately 1/2-inch thick) slices. From slices, cut circles, about 3 cm in diameter (approximately 1-inch in diameter). Spread cheese nuggets with a little mustard.
2.
Whisk egg. Dip cheese nuggets in egg, then coat in coconut-peanut mixture. Heat butter in a pan. Add cheese nuggets and fry until golden on both sides.
3.
For the dip, mix tomato ketchup with mustard and mango chutney and season with cayenne pepper. Arrange cheese nuggets on plates with tomato-mustard dip and serve garnished with a few lettuce leaves.
