Kofte with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 26.9 g | (27 %) | ||
| Fat | 21.88 g | (19 %) | ||
| Carbohydrates | 22.81 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.53 g | (12 %) |
| Vitamin A | 267.8 mg | (33,475 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 4.38 mg | (37 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 7.11 mg | (59 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 67.29 μg | (22 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 8.99 μg | (20 %) | ||
| Vitamin B₁₂ | 2.94 μg | (98 %) | ||
| Vitamin C | 33.3 mg | (35 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 33.9 mg | (3 %) | ||
| Magnesium | 39.74 mg | (13 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 40.35 μg | (20 %) | ||
| Zinc | 4.64 mg | (58 %) | ||
| Saturated fatty acids | 4.45 g | |||
| Cholesterol | 168.41 mg |
Ingredients
- For the tomato
- 6 Tomatoes
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- 1 Tbsp freshly chopped parsley
- Ingredients
- 150 grams Long grain rice
- salt
- 1 onion
- 1 garlic clove
- olive oil
- 3 eggs
- 1 Tbsp freshly chopped parsley
- 400 grams Ground beef
- freshly ground peppers
- ground allspice
- 2 Tbsps Pastry flour
Preparation steps
Add the rice, 300 ml (approximately 10 ounces) of water, and a little salt to a saucepot. Cover and simmer for 20 minutes. Remove from the heat, uncover, and cool slightly. Peel and finely dice the onion and garlic. Heat some olive oil in a pan, and sauté the onion and garlic. Mix the onion-garlic mixture, rice, 1 egg, and the parsley into the ground beef. Season the mixture well with salt, pepper, and allspice. Whisk together two remaining eggs. Form the ground beef mixture into meatballs, coat with the flour, then coat with the eggs. Heat some olive oil in a pan, and sauté the meatballs for 4-5 minutes until golden brown. Turn the meatballs occasionally during the cook time.
Rinse the tomatoes, remove the cores, and cut into slices. Transfer the tomatoes to plates. Drizzle with olive oil and lemon juice, then season with salt. Sprinkle the tomatoes with parlsey, and serve with the kofte.
