Greek Chicken Patties
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
402
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (approximately 120 grams or 4 ounces)
- 2 Tbsps Sour cream
- 1 Tbsp breadcrumbs
- 1 tsp grated Lemon peel (organic)
- salt
- freshly ground peppers
- 1 small Cucumber
- 1 Tbsp finely chopped, fresh mint
- 200 grams Yogurt (0.1% fat)
- ¼ tsp ground Cumin
- 2 Tbsps vegetable oil
- 4 eggs
- mint (for garnish)
Preparation steps
1.
Rinse chicken, pat dry and mince. Combine chicken, sour cream, breadcrumbs and lemon zest. Season with salt and pepper and chill for about 30 minutes.
2.
Peel cucumber. Cut in half lengthwise and scrape out seeds, then cut crosswise into thin slices. Combine cucumber, mint, yogurt and cumin. Season with salt.
3.
Shape small, flat cakes from chicken mixture. Heat 1-2 tablespoons oil in a pan and cook chicken patties for 4-5 minutes, until each side is golden brown. Remove and keep warm. Heat remaining oil in the same pan and fry eggs.
4.
Plate chicken patties and eggs. Drizzle with cucumber-yogurt sauce and serve garnished with mint leaves.
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