Meat Patties with Bacon and Potatoes

Name: Meat Patties with Bacon and Potatoes
Total time: 30 min
Yield: 4
Cuisine: German, European, Mediterranean
Ingredients: 6.5 cups waxy potatoes; salt; 1 shallot; 0.333 cup diced Bacon; 1 cup hot vegetable stock; 2 tablespoons white balsamic vinegar; peppers (preference); sugar; 1 teaspoon medium hot Mustard; 1 day-old Bread roll; 1 onion; 1 bunch parsley; 1 egg; 1 tablespoon All purpose flour; 2.667 cups mixed Ground meat; lemon zest; 1 teaspoon paprika; salt; peppers; 1 clove garlic; 3 tablespoons Oil

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Health Score:

8,6 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

609

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	609 kcal	(29 %)
Protein	39.93 g	(41 %)
Fat	28.5 g	(25 %)
Carbohydrates	56.69 g	(38 %)
Sugar added	0 g	(0 %)
Roughage	6.06 g	(20 %)

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more nutritional values

Vitamin A	154.97 mg	(19,371 %)
Vitamin D	1.14 μg	(6 %)
Vitamin E	1.56 mg	(13 %)
Vitamin B₁	0.43 mg	(43 %)
Vitamin B₂	0.46 mg	(42 %)
Niacin	17.71 mg	(148 %)
Vitamin B₆	0.96 mg	(69 %)
Folate	92.36 μg	(31 %)
Pantothenic acid	1.72 mg	(29 %)
Biotin	1.63 μg	(4 %)
Vitamin B₁₂	2.2 μg	(73 %)
Vitamin C	56.75 mg	(60 %)
Potassium	1,642.52 mg	(41 %)
Calcium	105.49 mg	(11 %)
Magnesium	84.41 mg	(28 %)
Iron	4.73 mg	(32 %)
Iodine	17.62 μg	(9 %)
Zinc	4.69 mg	(59 %)
Saturated fatty acids	6.31 g
Cholesterol	161.88 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

shallot parsley garlic

Ingredients

for

servings

For the potato salad: 6 ½ cups
waxy potatoes; salt; 1
shallot; 0.333 cup
diced Bacon; 1 cup
hot vegetable stock; 2 tablespoons
white balsamic vinegar; peppers (preference); sugar; 1 teaspoon
medium hot Mustard

For the meat patties: 1
day-old Bread roll; 1
onion; 1 bunch
parsley; 1
egg; 1 tablespoon
All purpose flour; 2 ⅔ cups
mixed Ground meat; lemon zest; 1 teaspoon
paprika; salt; peppers; 1 clove
garlic; 3 tablespoons
Oil

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Preparation steps

For the potato salad: Cook the potatoes in plenty of boiling salted water for about 25 minutes, until soft. Leave to steam briefly, then peel and slice.

Mix the vegetable stock with the vinegar, whisk in the mustard and season to taste with sugar and pepper. Mix the dressing with the potatoes, season with a little salt and leave to cool.

Peel and finely dice the shallots. Fry the bacon in a dry nonstick frying pan, then add the shallots and cook gently until soft but still retaining a little bite. Carefully stir the bacon and shallots into the potato salad.

For the meat patties: Soak the bread roll in lukewarm water and then squeeze out well.

Peel and finely dice the onion. Peel the garlic and chop very finely. Wash and finely chop the parsley and add to the ground meat with the other ingredients.

Knead to a 'dough' and divide into 8 portions. With moistened hands form each portion into a patty.

Heat the oil and fry the patties on both sides until golden brown (about 12 minutes). Serve with a portion of potato salad.