Meat Patties with Parslied Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 30,160 cal. | (1,436 %) | ||
| Protein | 3,725.08 g | (3,801 %) | ||
| Fat | 1,672.95 g | (1,442 %) | ||
| Carbohydrates | 50.26 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.06 g | (24 %) |
| Vitamin A | 7,095.03 mg | (886,879 %) | ||
| Vitamin D | 80.26 μg | (401 %) | ||
| Vitamin E | 25 mg | (208 %) | ||
| Vitamin B₁ | 13.54 mg | (1,354 %) | ||
| Vitamin B₂ | 37 mg | (3,364 %) | ||
| Niacin | 1,782.33 mg | (14,853 %) | ||
| Vitamin B₆ | 69.94 mg | (4,996 %) | ||
| Folate | 1,462.75 μg | (488 %) | ||
| Pantothenic acid | 199.99 mg | (3,333 %) | ||
| Biotin | 4.13 μg | (9 %) | ||
| Vitamin B₁₂ | 238.71 μg | (7,957 %) | ||
| Vitamin C | 16.71 mg | (18 %) | ||
| Potassium | 43,067.6 mg | (1,077 %) | ||
| Calcium | 4,271.72 mg | (427 %) | ||
| Magnesium | 4,224.09 mg | (1,408 %) | ||
| Iron | 233.91 mg | (1,559 %) | ||
| Iodine | 27.9 μg | (14 %) | ||
| Zinc | 502.81 mg | (6,285 %) | ||
| Saturated fatty acids | 441.14 g | |||
| Cholesterol | 14,806.4 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
