Lentil Salad with Steak Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 128.4 μg | (214 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the salad
- 250 grams Lentils
- 1 garlic clove
- 2 sprigs thyme
- 2 carrots
- 2 scallions
- 1 tsp hot Mustard
- 3 Tbsps White vinegar
- 75 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps olive oil
- 1 handful Purslane
- 2 Tbsps scallions
- For the steak patties
- 300 grams Beef fillet (trimmed)
- 1 Anchovy fillet
- 1 tsp Caper
- 1 shallot
- 1 egg yolk
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
For the lentil salad: soak lentils in water overnight. Next day, drain lentils and cover with water in a pan. Peel garlic and add with chopped thyme to the pan. Bring to a boil and simmer, covered, for about 45 minutes on medium heat.
Peel and slice carrots. Rinse and dry scallions, cut into rings. Add to the lentils during the last 5 minutes of cooking.
Whisk mustard with vinegar, broth and oil, season with salt, pepper and sugar.
Rinse purslane and spin dry. Drain lentils (remove garlic and thyme) and add marinade, chives and purslane, cool until lukewarm.
For the steak patties: rinse fillets, pat dry and chop finely. Pat dry anchovies and chop, add to the meat. Add capers. Peel shallot and chop finely. Add to meat mixture and place into a bowl, mix well with egg yolks. Season with salt and pepper and shape into 4 patties. Heat oil in a pan and brown patties on both sides. Serve patties together with a salad.
