Lentil and Bulgur Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.3 g | (58 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 80 μg | (133 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams yellow Lentils
- 1 sprig thyme
- 1 bay leaf
- 250 grams Bulgur
- 1 scallion
- 2 Tbsps sunflower oil
- 2 garlic cloves
- ½ tsp Cumin
- ½ tsp cilantro
- Nutmeg
- cayenne pepper
- 1 egg yolk
Preparation steps
Rinse the lentils under running water, place in a pot with 1/2 liter (approximately 2 cups) of water, add the sprigs of thyme and the bay leaf, cover and simmer for about 30-35 minutes. During the last 5 minutes of cooking, remove the cover from the pot and cook while stirring vigorously until the liquid has evaporated and the lentils start to disintegrate. Remove the thyme and bay leaf.
Prepare the bulgur according to the package directions.
Peel the garlic and finely dice. Rinse and trim the scallions and cut the green part into very fine rings. Fry the garlic and scallions until golden in a pan with 1 tablespoon oil and season with salt.
Season the lentils with salt and mix with the scallion, bulgur and spices. Add the egg yolk and knead into the mixture. Form into 8 patties. Arrange the lukewarm patties on plates, dust with cayenne and serve with lemon wedges.
Note: This recipe contains uncooked egg yolk.
