Herb Oatcakes with Dipping Sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 67.7 μg | (113 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 547 mg | (14 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ bunch parsley
- 1 sprig marjoram
- 1 small onion
- 1 garlic clove
- 3 Tbsps sunflower oil
- 225 milliliters Vegetable broth
- 120 grams whole grain Oats
- Sea salt
- 2 Tbsps whole grain breadcrumbs
- 1 bunch Fresh herbs (such as parsley, chives, chervil, sorrel)
- 75 grams Whipped cream
- 150 grams Natural yogurt
Preparation steps
1.
For the patties, rinse parsley and marjoram, shake dry and chop finely. Peel onion and garlic and finely dice. Heat 1 teaspoon oil in a pan and fry onion and garlic over low heat until translucent.
2.
Pour broth into pan and stir in oatmeal. Season well with salt, marjoram and parsley. Stir oatmeal over low heat until firm paste forms. Set aside and let stand briefly.
3.
With damp hands, divide oatmeal mixture and shape into 4-6 patties and roll in breadcrumbs.
4.
For the dip, rinse herbs, shake dry and very finely chop. Mix sour cream and yogurt, stir in herbs and season with salt.
5.
Heat remaining oil in a pan and fry oatcakes on both sides for about 5 minutes. Serve with yogurt herb dipping sauce.
