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Mediterranean vegetable cakes
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
214
calories
Calories
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1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
12
- Ingredients
- 1 shallot (chopped)
- 1 large Zucchini (sliced)
- ½ Eggplant (chopped)
- 1 yellow pepper (chopped)
- 4 Tbsps olive oil
- 1 clove garlic cloves (chopped)
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
Preparation steps
1.
Fry the shallot, courgette, aubergine and pepper in the olive oil for 10 minutes or until softened and starting to brown. Add the garlic and continue to cook, stirring occasionally for 2 minutes, then leave to cool.
2.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
3.
Beat the egg in a jug with the oil, yoghurt and fried vegetables until well mixed.
4.
Mix the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
5.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.
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