Mixed Green Salad with Bulgur Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 133.9 μg | (223 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,294 mg | (32 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Bulgur
- 250 milliliters Vegetable broth
- 50 grams Arugula
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
- 3 Tbsps chopped Walnut
- 1 red onion
- 1 garlic clove
- 2 Tbsps finely chopped parsley
- 500 grams waxy potatoes
- 50 grams Quark
- 1 egg
- 1 egg yolk
- 3 Tomatoes
- ½ Cucumber
- 1 small Oak leaf lettuce
- 1 small Lollo rossa
Preparation steps
Bring bulgur to a boil with the vegetable broth while stirring, remove from heat, cover and let steep for about 20 minutes.
Trim arugula, rinse, spin dry and chop. Puree with 2 tablespoons oil in a blender. Season with vinegar, salt and pepper.
Peel and chop onion and garlic. Peel, rinse and coarsely grate potatoes. Mix onion, garlic, potatoes, quark, egg and egg yolk. Add bulgur and half of the arugula sauce and season with salt, pepper and parsley. Mix in the walnuts.
Rinse the tomatoes, cut into quarters, remove seeds and dice. Peel cucumber and dice. Combine both with the remaining arugula sauce. Divide lettuce into individual leaves, rinse, spin dry and pluck into bite-sized pieces.
Heat oil in a large pan. Form batter into 12 patties and place portions in pan. Working in batches, fry on each side for about 5 minutes. Place fried patties in the oven (70°C/approximately 160°F) to keep warm.
To serve, distribute the bulgur patties on plates and serve with the lettuce, tomato and cucumber salad.
