Lamb Rolls with Parsley Bulgur
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 15.76 g | (16 %) | ||
| Fat | 13.14 g | (11 %) | ||
| Carbohydrates | 10.81 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.75 g | (6 %) |
more nutritional values
| Vitamin A | 104.22 mg | (13,028 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.42 mg | (54 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 41.29 μg | (14 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 1.92 μg | (4 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 20.59 mg | (22 %) | ||
| Potassium | 293.3 mg | (7 %) | ||
| Calcium | 54.1 mg | (5 %) | ||
| Magnesium | 30.4 mg | (10 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 4.74 μg | (2 %) | ||
| Zinc | 3.58 mg | (45 %) | ||
| Saturated fatty acids | 3.24 g | |||
| Cholesterol | 43.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams lean lamb
- 2 scallions
- 2 Tbsps breadcrumbs
- 1 egg white
- salt
- cayenne pepper
- sugar
- 1 tsp oregano
- 1 Tbsp Red wine vinegar
- 1 tsp Tomato paste
- 2 Tbsps vegetable oil
- 100 grams Bulgur
- 350 milliliters Vegetable broth
- 1 bunch parsley
- 2 tsps Caper
- 4 Tbsps lemon juice
- 2 Tbsps Yogurt (0.1% fat)
Preparation steps
1.
Cut lamb into cubes and puree in a food processor.
2.
Trim scallions and chop finely. In a bowl, mix with the ground lamb, breadcrumbs, egg whites, spices, vinegar and tomato paste. With wet hands form about 10 rolls from the meat mixture.
3.
Heat oil in a pan. Cook lamb rolls until brown around 10 minutes at medium heat.
4.
Bring bulgur with vegetable broth to a boil. Add finely chopped parsley, capers and 2 tablespoons lemon juice, and season with salt. Cook for 10 minutes over medium heat.
5.
Season yogurt with the remaining 2 tablespoons lemon juice, salt and cayenne pepper. Serve with the lamb rolls and the parsley bulgur.
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