Fried Feta Cheese
(Percentage of daily recommendation)
|Calorie||318 kcal||(15 %)|
|Protein||17 g||(17 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||32 g||(21 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7 g||(23 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||3.5 mg||(29 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||3.4 mg||(28 %)|
|Vitamin B₆||0.5 mg||(36 %)|
|Folate||73 μg||(24 %)|
|Pantothenic acid||1 mg||(17 %)|
|Biotin||3.8 μg||(8 %)|
|Vitamin B₁₂||0.1 μg||(3 %)|
|Vitamin C||52 mg||(55 %)|
|Potassium||734 mg||(18 %)|
|Calcium||266 mg||(27 %)|
|Magnesium||46 mg||(15 %)|
|Iron||1.4 mg||(9 %)|
|Iodine||14 μg||(7 %)|
|Zinc||0.9 mg||(11 %)|
|Saturated fatty acids||4 g|
|Uric acid||85 mg|
Rinse and drain cabbage, cut in half lengthwise, core and cut into fine strips.
Peel onion, halve and cut into small dice.
Rinse lemon in hot water, wipe dry and remove a strip of zest wtih a peeler, then cut zest into fine strips. Juice lemon.
Scrub potatoes and place in a pot with water to just cover. Bring to a boil, add sea salt, cover and simmer until knife-tender, about 20 minutes.
In a large non-stick pan, heat 1 tablespoon olive oil. Add cabbage and onions and sauté until translucent.
Add vegetable broth, bay leaf, half the lemon zest and the thyme. Bring to a boil, cover and simmer for about 20 minutes over low heat.
Meanwhile, whisk the egg and put on a plate. Place flour and breadcrumbs on separate plates.
Pat feta cheese dry, cut into 8 cubes and coat with flour, tapping off excess. Dip in the whisked egg, then drain and coat in the breadcrumbs.
Heat the remaining oil in another pan and fry the breaded feta cheese cubes over low heat until golden brown all over, 6-8 minutes.
Continue cooking the potatoes in the open pot until the liquid has evaporated and a a crust forms from the salt.
Season cabbage with 2-3 tablespoons lemon juice, salt and pepper. Add sweetener to taste. Sprinkle with remaining lemon zest and serve with feta cheese and potatoes.