Lentil and Bulgar Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 130.6 μg | (218 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams yellow Lentils
- 1 sprig thyme
- 1 bay leaf
- 100 grams Bulgur
- 2 scallions
- sunflower oil
- 1 garlic clove
- 1 Tbsp cilantro (chopped)
- 1 egg
- 3 Tbsps Chickpea flour
- Cumin (ground)
- salt
- Nutmeg
- cayenne pepper
Preparation steps
Rinse lentils under running water then combine with 1/2 liter (approximately 2 cups) of water, sprigs of thyme and bay leaf. Cover pot and gently simmer for about 30-35 minutes. Open the pot for the last 5 minutes and cook while stirring vigorously, until liquid has evaporated and lentils start to disintegrate. Remove thyme and bay leaf. Cook bulgur according to package label. Peel garlic and cut into very small cubes. Rinse and trim scallions and cut the green in very thin rings. Combine scallion together with garlic, coriander, lentils and bulgur. Add in chickpea flour and knead until a moldable dough has formed. Season with salt, nutmeg, cumin and cayenne. Form little cakes and cook in portions until golden brown in hot oil.
Serve with yogurt and rocket salad to taste.
