Chickpea and Sausage Patties with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams chickpeas (canned)
- 2 scallions
- 1 garlic clove
- 250 grams raw Sausage
- 1 egg
- 2 Tbsps freshly chopped parsley
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- vegetable oil (to saute)
- 2 Tomatoes
- 1 Cucumber
- 400 grams Yogurt (0.1% fat)
- 2 Tbsps freshly cut mint
- 1 Tbsp lemon juice
Preparation steps
Drain the chickpeas in a colander and puree and transfer to a bowl. Rinse, trim and thinly slice the scallions. Peel the garlic and chop finely. Add the scallions and garlic to the chickpeas. Remove the casings from the bratwurst and add to the bowl along with the egg and the parsley. Season with salt and pepper and add enough breadcrumbs to make a mixture that holds together. Shape the mixture into small patties. Heat the oil in a skillet and saute the patties until golden brown, 5-6 minutes.
For the dip: Rinse the tomatoes, cut into quarters, remove the seeds and dice small. Peel the cucumber, cut in half lengthwise, scrape out the seeds and coarsely grate the cucumber. In a bowl, stir together the yogurt, mint and lemon juice. Season with salt and pepper. Stir in the cucumber and tomato.
Drain the patties on paper towels and serve with the yogurt dip.
