Golden Vegetarian Cakes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
563
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ⅓ cups Pumpkin (e. g. butternut pumpkin)
- 2 Tbsps olive oil
- 2 ½ cups chickpeas (tin, rinsed, drained)
- 1 ¾ cups breadcrumbs (approx.)
- 1 egg
- ½ bunch fresh cilantro (chopped)
- 2 Tbsps Garam Masala
- 1 organic Lime (juice)
- 2 cloves garlic cloves (crushed)
- 4 Tbsps vegetable oil
- To garnish
- Lime wedge
- cilantro (leaves)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Chop the pumpkin flesh into 2 cm cubes. Mix with the olive oil and place on a baking tray lined with baking parchment. Bake for approx. 25 minutes.
3.
Remove the pumpkin from the oven, let cool and mash roughly with the chickpeas; some of the chickpeas should remain whole. Add the breadcrumbs, egg, coriander, garam masala, lime juice and mix well. Knead in the garlic.
4.
Wet your hands slightly and form the mixture into small patties. Heat the oil in a pan and fry the patties on both sides until golden brown. Reduce the heat and continue to fry gently until the patties are cooked.
5.
Drain the patties on kitchen paper and serve, garnished with lime wedges and coriander.
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