Kale Patties with Roasted Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 830 μg | (1,383 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 6 g |
Ingredients
- For kale patties
- 3 slices Whole Wheat Toast
- 150 milliliters lukewarm milk
- 4 shallots
- 1 tsp butter
- 400 grams Kale
- salt
- 500 grams mixed Ground meat
- 1 egg
- freshly ground peppers
- 1 generous pinch ground Caraway
- 4 Tbsps olive oil
- For the mustard sauce
- 1 Tbsp olive oil
- 1 Tbsp coarse-grained Mustard
- 150 milliliters Vegetable broth
- 100 milliliters Whipped cream
Preparation steps
Soak the toast lukewarm milk. Squeeze the bread and tear into small pieces
Peel the shallots and finely dice one. Cut the remaining shallots into thin rings. Sauté half the diced shallots in hot butter and remove from heat.
Rinse, trim and remove the hard stalks from the kale. Blanch in boiling salted water for about 8 minutes. Drain, rinse with cold water and chop.
Mix the ground beef with the egg, the cooked shallot and well squeezed toast. Season generously with salt, pepper and cumin and knead with the kale. Shape into 8 small patties and cook in 2 tablespoons olive oil 4 minutes on both sides until browned.
Sauté the remaining diced shallots in 1 tablespoon oil. For the mustard sauce, stir together the shallots with the mustard and vegetable broth. Simmer about 4 minutes, add the cream and simmer for about 5 minutes until creamy. Season with salt and pepper and puree.
Fry the shallot slices in remaining oil until golden brown place on top of the patties. Serve with the mustard sauce and mashed potatoes, if desired.
