Lentil Zucchini Patties with Mint Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 89.1 μg | (149 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the patties
- 250 grams yellow Lentils
- 150 grams Zucchini
- 1 shallot
- 1 Tbsp butter
- 2 eggs
- 100 grams breadcrumbs
- salt
- freshly ground pepper
- vegetable oil (to fry)
- Mint yogurt
- 2 handfuls mint
- 500 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
Preparation steps
For the patties, cook the lentils in water for15 minutes. Drain the lentils and mash. Rinse the zucchini, trim the ends and grate coarsely. Peel the shallots and cut into small cubes. Heat a little butter in a pan and fry the shallots and zucchini in it.
Mix the mashed lentils with zucchini, shallots, egg and breadcrumbs, and knead (add more breadcrumbs if the mixture is too moist). Season with salt and pepper.
Form around 16 balls from the lentil mixture and flatten slightly to form the patties. Heat a little oil in a pan and fry the patties in it on each side for about 3 minutes. Remove the patties from the pan and keep warm.
For the mint yogurt, rinse the mint, shake dry, pluck the leaves and chop. Mix the mint with the yogurt. Season with salt and pepper.
Rinse the tomatoes and cut into slices. Rinse the basil leaves and shake dry.
Place the mint yogurt and basil leaves between two tomato slices and transfer to plates. Place the fried patties beside and garnish with mint yogurt and basil.
