Chicken Balls with Soft Leeks
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
645
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 167.4 μg | (279 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,691 mg | (42 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 581 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the chicken burgers
- 2 ⅔ cups Chicken breasts (finely diced or minced)
- 2 shallots (diced)
- 3 garlic cloves (diced)
- 1 egg
- 2 cups fresh breadcrumbs
- 2 Tbsps parsley (chopped)
- 1 Tbsp mint (chopped)
- 2 Tbsps paprika
- 1 Tbsp vegetable oil
- For the leek and grape medley
- 2 Tbsps melted butter
- 1 Tbsp sugar
- 5 cups Leeks (sliced)
- 2 cups red, seedless Grape
- ¼ cup white wine
- ¼ cup Grape juice
Preparation steps
1.
Mix together the chicken, shallots, garlic, egg, breadcrumbs and the herbs. Season with salt, ground black pepper and paprika.
2.
With wet hands, shape the mixture into 8-10 mini burgers and fry in a pan of hot oil for 6-8 minutes.
3.
To make the vegetable medley allow the butter to caramelise in a pot with the sugar and then add the leek and the grapes. Cook for around 5 minutes and then deglaze with the wine and the grape juice. cook for a further 5-10 minutes on a medium heat and then season with salt and ground black pepper.
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