Meat Patties with Parslied Potatoes and Vegetables

5
Average: 5 (10 votes)
(10 votes)
Meat Patties with Parslied Potatoes and Vegetables
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
30160
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie30,160 kcal(1,436 %)
Protein3,725.08 g(3,801 %)
Fat1,672.95 g(1,442 %)
Carbohydrates50.26 g(34 %)
Sugar added0 g(0 %)
Roughage7.06 g(24 %)
Vitamin A7,095.03 mg(886,879 %)
Vitamin D80.26 μg(401 %)
Vitamin E25 mg(208 %)
Vitamin B₁13.54 mg(1,354 %)
Vitamin B₂37 mg(3,364 %)
Niacin1,782.33 mg(14,853 %)
Vitamin B₆69.94 mg(4,996 %)
Folate1,462.75 μg(488 %)
Pantothenic acid199.99 mg(3,333 %)
Biotin4.13 μg(9 %)
Vitamin B₁₂238.71 μg(7,957 %)
Vitamin C16.71 mg(18 %)
Potassium43,067.6 mg(1,077 %)
Calcium4,271.72 mg(427 %)
Magnesium4,224.09 mg(1,408 %)
Iron233.91 mg(1,559 %)
Iodine27.9 μg(14 %)
Zinc502.81 mg(6,285 %)
Saturated fatty acids441.14 g
Cholesterol14,806.4 mg

Ingredients

for
4
Ingredients
1 day-old White roll
150 grams Cherry tomatoes
zucchini (2 each green and yellow)
700 grams small Sweet potato
2 onions
2 tsps chopped marjoram and thyme
1 Tbsp chopped parsley
700 mixed Ground meat
2 eggs
salt
freshly ground peppers
1 Tbsp clarified butter
50 grams butter
100 milliliters Vegetable broth (Instant)
3 Tbsps Sour cream
How healthy are the main ingredients?
Sweet potatoSour creamthymeparsleyzucchinionion

Preparation steps

1.

Soak the bread in lukewarm water and squeeze out excess water. Rinse the cherry tomatoes. Rinse, trim and slice the zucchini on the diagonal into 0.5 cm (approximately 1/4-inch) piece. Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

2.

Peel the onions and chop finely. In a bowl, combine the ground meat, bread, eggs, 2/3 of the onion, 1 teaspoon thyme and the marjoram, season with salt and pepper. Shape into 8 patties. Heat the butter in a skillet and saute the patties until cooked through, about 5 minutes per side.

3.

Melt 25 grams (approximately 2 tablespoons) of butter and saute the remaining   onions and zucchini until the onions are translucent. Deglaze with broth, add the remaining thyme, season with salt and pepper and cook until the zucchini is al dente. Stir in the sour cream.

4.

Rinse tomatoes and cut into wedges. Drain the potatoes, heat the remaining butter in a skillet, add the potatoes and parsley and cook until heated through. Serve the meat patties with potatoes and vegetables and garnish with tomatoes.