Chickpea and Sausage Patties with Yogurt Dip

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Chickpea and Sausage Patties with Yogurt Dip
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
514
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie514 kcal(24 %)
Protein26.57 g(27 %)
Fat26.37 g(23 %)
Carbohydrates43.5 g(29 %)
Sugar added0 g(0 %)
Roughage9.05 g(30 %)
Vitamin A253.16 mg(31,645 %)
Vitamin D2.05 μg(10 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.26 mg(24 %)
Niacin6.12 mg(51 %)
Vitamin B₆0.27 mg(19 %)
Folate204.97 μg(68 %)
Pantothenic acid0.86 mg(14 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C17.42 mg(18 %)
Potassium1,019.03 mg(25 %)
Calcium261.06 mg(26 %)
Magnesium75.26 mg(25 %)
Iron4.25 mg(28 %)
Iodine13.35 μg(7 %)
Zinc3.02 mg(38 %)
Saturated fatty acids8.64 g
Cholesterol85.82 mg

Ingredients

for
4
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
How healthy are the main ingredients?
chickpeasparsleymintgarlic cloveeggsalt

Preparation steps

1.

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.

2.

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.

3.

Drain the patties on paper towels and serve with the yogurt dip.