Middle Eastern Carrot Patties

0
Average: 0 (0 votes)
(0 votes)
Middle Eastern Carrot Patties
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie515 kcal(25 %)
Protein12.58 g(13 %)
Fat33.36 g(29 %)
Carbohydrates45.84 g(31 %)
Sugar added4.31 g(17 %)
Roughage7.3 g(24 %)
Vitamin A2,655.65 mg(331,956 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.6 mg(63 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.47 mg(43 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.11 mg(8 %)
Folate72.44 μg(24 %)
Pantothenic acid0.33 mg(6 %)
Biotin16.93 μg(38 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C21.49 mg(23 %)
Potassium289.47 mg(7 %)
Calcium172.92 mg(17 %)
Magnesium84.41 mg(28 %)
Iron2.67 mg(18 %)
Iodine17.2 μg(9 %)
Zinc1.22 mg(15 %)
Saturated fatty acids3.89 g
Cholesterol43.75 mg

Ingredients

for
4
Ingredients
21 ounces carrots
5 tablespoons Oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
1 teaspoon ground cilantro
1 teaspoon Harissa
½ bunch parsley (chopped)
½ cup dried Apricot (chopped)
¾ cup almonds (toasted and chopped)
5 slices stale white bread (grated)
1 egg (beaten)
½ lemon (grated zest and juice)
1 tablespoon honey
salt
peppers
To garnish
parsley
Lemon wedge
How healthy are the main ingredients?
carrotwhite breadalmondApricothoneygarlic
Preparation

Kitchen utensils

1 Cutting board, 1 Measuring cups, 1 Pot, 1 Kitchen scale, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 1 Tablespoon, 1 Bowl, 1 Fine grater, 1 Sieve, 1 runde Cookie cutter oder kleines Glas (4 cm Ø), 1 Kitchen shears, 1 Large knife, 1 Teaspoon, 1 Whisk, 4 lange Wooden skewers (ggf. für den Apfelsekt)

Preparation steps

1.
Peel the carrots and steam for about 20 minutes, until soft. Mash roughly and leave to steam dry.
2.
Heat 2 tablespoons oil in a pan and gently cook the shallots and garlic until translucent.
3.
Stir in the coriander, harissa, parsley and apricots. Remove from the heat and add the carrots, almonds, grated bread, egg, lemon juice and zest and honey. Season to taste with salt and pepper.
4.
Shape the mixture into about 20 small cakes.
5.
Heat the oil in a frying pan and fry the carrot cakes in batches for 2-3 minutes on each side, until golden brown. Drain on kitchen paper.
6.
Serve warm or cold, garnished with parsley and lemon wedges.