Mushroom and Quark Patties with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 kcal | (23 %) | ||
| Protein | 18.93 g | (19 %) | ||
| Fat | 31.42 g | (27 %) | ||
| Carbohydrates | 39.41 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.94 g | (26 %) |
| Vitamin A | 279.57 mg | (34,946 %) | ||
| Vitamin D | 0.61 μg | (3 %) | ||
| Vitamin E | 3.97 mg | (33 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.79 mg | (72 %) | ||
| Niacin | 8.61 mg | (72 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 191.43 μg | (64 %) | ||
| Pantothenic acid | 2.33 mg | (39 %) | ||
| Biotin | 7.08 μg | (16 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 56.71 mg | (60 %) | ||
| Potassium | 1,114.12 mg | (28 %) | ||
| Calcium | 297.77 mg | (30 %) | ||
| Magnesium | 66.8 mg | (22 %) | ||
| Iron | 2.86 mg | (19 %) | ||
| Iodine | 16.65 μg | (8 %) | ||
| Zinc | 2.04 mg | (26 %) | ||
| Saturated fatty acids | 10.39 g | |||
| Cholesterol | 75.48 mg |
Ingredients
- For the patties
- 15 grams dried Porcini mushroom
- 1 day-old Whole wheat bun
- 500 grams freshly mixed Mushrooms
- 1 onion
- 1 egg
- 75 grams Quark
- 1 tsp dried thyme
- 2 Tbsps breadcrumbs
- 3 Tbsps vegetable oil (to fry)
- For the vegetables
- 600 grams Savoy cabbage
- 2 onions
- 2 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- Also
- 100 grams Gorgonzola (mild)
- 2 Tbsps Whipped cream (at least 30% fat content)
- 2 Tbsps scallions
Preparation steps
For the patties, chop the porcini mushrooms finely and soak for 20 minutes in warm water. Cut the whole-wheat roll into thin slices and soak in water. Trim the mixed mushrooms, peel the onion and chop both together.
Heat oil in a pan and saute the onion-mushroom mixture in it until the mushrooms are soft and the liquid has largely evaporated. Set aside and let cool.
Place the soaked porcini mushrooms and the soaked rolls in a sieve lined with a cotton cloth, close the cloth and squeeze the mixture well. Drain the porcini mushrooms and add together with roll and onion-mushroom mixture in a bowl. Add the egg, quark and thyme, season with salt and pepper, and mix together.
Add the breadcrumbs to the mixture and knead. Make 8 patties with wet hands.
For the savoy cabbage, trim the savoy cabbage and cut into strips. Peel the onions and chop finely. Heat oil in a pan and fry the onion and savoy cabbage in it. Pour the vegetable broth, season with salt, pepper and nutmeg, and cook for about 12 minutes covered with lid.
Fry the patties in a pan in hot oil. Season the vegetables with the Gorgonzola and the cream, and stir in the chives.
Arrange the savoy cabbage on plates and serve with the patties.
