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Lamb patties with salad
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 50 mins
Calories:
1061
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,061 cal. | (51 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,392 mg | (35 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 ⅔ cups waxy potatoes (peeled)
- 1 cup Pine nuts
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 4 Tbsps olive oil
- 4 cups minced lamb
- 1 egg
- 2 Tbsps parsley (finely chopped)
- 1 ½ cups fresh breadcrumbs
- ¼ cup melted butter
- 1 small Radicchio (torn into bite-sized pieces)
- 4 cups Mache Lettuce (torn into bite-sized pieces)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps Chives (chopped)
Preparation steps
1.
Cook the potatoes in boiling salted water for 20 minutes. Drain, rinse and cut into 1.5 cm thick slices.
2.
Dry roast the pine nuts until golden brown and set aside.
3.
Fry the onion and garlic in a pan with 1 tbsp oil.
4.
Mix together the meat, egg, onion, garlic, parsley and breadcrumbs and season with salt and ground black pepper. Shape four 160 g burgers from the mixture and place on a hot grill for 10-15 minutes turning every so often.
5.
Brush the potatoes with the melted butter, season with salt and ground black pepper and grill for 5 minutes on each side.
6.
Mix the lettuce with the pine nuts and the remaining oil and vinegar and season with salt and ground black pepper.
7.
Arrange the salad on plates and place one burger and three potato slices on each. Garnish with the chives.
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