Meat Patties with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 804 cal. | (38 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 85.8 μg | (143 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,328 mg | (33 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potato salad
- 500 grams waxy potatoes
- salt
- 2 hardboiled eggs
- 3 Pickled cucumbers
- For the patties
- 1 day-old White roll
- 1 shallot
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- 1 Tbsp Caper
- freshly ground peppers
- 30 grams clarified butter
- For the salad dressing
- 100 grams Mayonnaise
- 100 grams Natural yogurt
- 1 Tbsp medium hot Mustard
- 5 Tbsps Pickling liquid (from the pickles)
Preparation steps
For the potato salad, scrub the potatoes and cook for 25-30 minutes in boiling salted water. Peel the eggs and dice finely. Drain the pickles, and set aside the picking liquid. Cut into thin slices. For the patties, soak roll in lukewarm water. Peel the shallot and chop finely. Mix the ground meat with egg, shallot, well-squeezed roll, mustard and chopped capers. Knead and season with salt and pepper. Shape the mixture into 8 patties and brown in butter in a skillet until golden on both sides.
Reduce the heat and cook the patties until done. Drain potatoes, rinse, peel and let cool. For the salad dressing, mix mayonnaise with yogurt, mustard and pickling liquid and season with salt and pepper. Cut the potatoes into slices, mix with hardboiled eggs, pickles, dill and dressing and season again to taste. To serve, arrange patties with 1-2 lettuce leaves on plates and serve garnished with dill.
