Herb Patties with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 54.1 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the patties
- 1 shallot
- 2 scallions
- 1 Tbsp butter
- 400 milliliters Vegetable broth
- salt
- 1 tsp freshly chopped thyme
- 150 grams Oats
- 2 eggs
- 2 Tbsps freshly chopped parsley
- breadcrumbs (as needed)
- vegetable oil (for frying)
- For the vegetables
- 2 shallots
- 2 red Bell pepper
- 2 Tbsps butter
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- 250 grams Corn kernel
- 2 Tbsps Crème fraiche
- salt
- 1 pinch sugar
- cayenne pepper
- thyme (for garnish)
Preparation steps
For the patties: Peel and chop shallot. Rinse and slice scallions. Heat butter in a pan and sauté shallots and scallions. Deglaze with broth. Stir in salt, thyme and oatmeal. Cover and cook over low heat for about 30 minutes. Remove from heat, uncover and let cool. Stir in eggs and parsley. Add breadcrumbs until mixture is easy to shape. Shape mixture into small patties. Heat oil in a pan and fry patties in portions until golden brown on both sides, about 4-5. Remove and drain on paper towels.
For the vegetables: Peel shallots and cut into strips. Rinse peppers, cut in half, remove seeds and ribs and also cut into strips. Heat butter in a pan and sauté shallots and peppers. Stir in tomato paste. Deglaze with broth, add corn and simmer for 2-3 minutes. Stir in creme fraiche and season with salt, sugar and cayenne pepper.
Plate patties and vegetables. Garnish with thyme and serve.
