Herb-Stuffed Beef Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 21.95 g | (22 %) | ||
| Fat | 17.57 g | (15 %) | ||
| Carbohydrates | 14.17 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.52 g | (5 %) |
| Vitamin A | 223.09 mg | (27,886 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 3.42 mg | (29 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.57 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 66.25 μg | (22 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 2.14 μg | (71 %) | ||
| Vitamin C | 17.89 mg | (19 %) | ||
| Potassium | 345.29 mg | (9 %) | ||
| Calcium | 130.25 mg | (13 %) | ||
| Magnesium | 18.64 mg | (6 %) | ||
| Iron | 3.62 mg | (24 %) | ||
| Iodine | 28.03 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.58 g | |||
| Cholesterol | 133.13 mg |
Ingredients
- Ingredients
- 1 bunch flat-leaf parsley
- 1 bunch Chervil
- 1 tablespoon Mustard
- 2 slices white bread
- 1 onion
- 1 Tbsp butter
- 300 grams Ground beef
- 100 grams Cream quark (40% fat)
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 2 vegetable oil
Preparation steps
For the herb mixture: Rinse the parsley and chervil, shake dry, pluck leaves and chop. In a bowl, stir the herbs with the mustard until smooth. Soak the bread in a bowl of water.
For the patties: Peel and dice the onion. Heat the butter in a skillet. Add the onion and cook until translucent. Squeeze the excess moisture from the bread. In a bowl, stir the onion with the bread, beef, quark and eggs. Season with salt, pepper and nutmeg to taste. Knead until thoroughly combined.
With damp hands, shape the meat mixture into 12 thick patties. Stuff each with 1 teaspoon of the herb mixture.
Heat the oil in a skillet set over medium heat. Add the patties and cook until golden on both sides, about 4 minutes.
For serving: Serve with a fresh salad if desired.
