Kafta (Lebanese Kebabs) and Potato Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
599
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,326 mg | (33 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams waxy potatoes
- salt
- 1 day-old White roll
- 2 garlic cloves
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp lemon zest
- 4 Tbsps freshly chopped parsley
- freshly ground peppers
- olive oil
- 1 Red onion
- 1 organic lemon (juiced)
- Sumac
Preparation steps
1.
Scrub the potatoes thoroughly and cook in boiling salted water until fork-tender.
2.
Soak the bread in lukewarm water. Peel the garlic, mince, add to ground beef along with the egg, lemon zest, squeezed out bread and 1/2 the chopped fresh parsley and season with salt, pepper and cumin, if desired. Shape into small oval meatballs and sear until golden brown on all sides in olive oil. Reduce the heat and cook to your liking.
3.
Peel the onion, halve and cut into thin strips.
4.
Drain the potatoes, rinse under cold water until cool, peel and let cool. Cut into small cubes and mix with the onions, remaining parsley, lemon juice and 4 tablespoons oil. Season with salt and sumac.
