Chickpea patties with goji berries
Chickpeas score with a lot of protein and fiber - this ensures that the delicious little cakes keep you full for a really long time. Linseed oil contains more of the triple-unsaturated omega-3 fatty acid alpha-linolenic acid than almost any other vegetable oil. It is essential for life, can inhibit inflammation and the formation of blood clots and protect the blood vessels.
When buying dairy products, make sure that the milk comes from pasture-raised or organically raised animals: It has a better fatty acid ratio than conventional milk.
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 scallions
- 1 garlic clove
- 2 ¼ ozs Goji berry (4 TBSP.)
- 18 ozs chickpeas (cooked)
- 1 ½ ozs parsley (1 bunch)
- 9 ozs Cottage cheese
- 1 oz Chickpea flour (2 TBSP.)
- ¼ tsp ground Cumin
- salt
- cayenne pepper
- 2 Tbsps olive oil
- 1 bunch Radish
- 3 ozs Wild herb salad
- 1 oz Tahini (2 tablespoons; sesame paste)
- 2 Tbsps lemon juice
- 4 Tbsps flaxseed oil
Preparation steps
Clean, wash and very finely chop the spring onions. Peel garlic and chop very finely. Coarsely chop goji berries. Puree chickpeas until chunky. Wash parsley, shake dry, and chop finely. Mix spring onions, garlic, goji berries, 4 Tbsp cottage cheese, chickpea flour, and parsley into the chickpea puree. Season with cumin, salt and cayenne pepper and form 12 small cakes with moistened hands.
Fry the cakes in 2 portions: Heat 1 tablespoon of olive oil in a frying pan. Fry the cakes on both sides for 3-4 minutes over medium heat.
Meanwhile, clean, wash and slice radishes. Wash the lettuce and spin dry. Mix remaining cottage cheese with tahini and lemon juice and season with salt and pepper. Arrange salad on plates, place cakes on top of salad, add radishes, and 1 blob of cottage cheese and drizzle each with 1 tablespoon oil.