Mushroom Patties with Potato Salad

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Mushroom Patties with Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
948
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie948 kcal(45 %)
Protein51.06 g(52 %)
Fat62.46 g(54 %)
Carbohydrates56.3 g(38 %)
Sugar added0 g(0 %)
Roughage6.98 g(23 %)
Vitamin A63.82 mg(7,978 %)
Vitamin D0.89 μg(4 %)
Vitamin E3.36 mg(28 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.47 mg(43 %)
Niacin17.62 mg(147 %)
Vitamin B₆0.73 mg(52 %)
Folate86.24 μg(29 %)
Pantothenic acid1.43 mg(24 %)
Biotin6.04 μg(13 %)
Vitamin B₁₂3.93 μg(131 %)
Vitamin C51.55 mg(54 %)
Potassium1,673.58 mg(42 %)
Calcium86.76 mg(9 %)
Magnesium70.35 mg(23 %)
Iron5.16 mg(34 %)
Iodine17.25 μg(9 %)
Zinc8.27 mg(103 %)
Saturated fatty acids17.06 g
Cholesterol177.94 mg

Ingredients

for
4
Ingredients
6 cups waxy potatoes (peeled and quartered)
salt (to taste)
1 slice stale Bread
1 tablespoon warm water
3 onions (peeled)
3 tablespoons vegetable oil (divided)
2.333 cups fresh Mushrooms (sliced)
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh rosemary (chopped)
21 ounces lean Ground beef
1 fresh egg
freshly ground Black pepper (to taste)
½ cup Beef broth
1 tablespoon coarse Mustard
3 tablespoons white wine vinegar
12 slices cooked Bacon (divided)
3 tablespoons olive oil (for potato salad)
2 tablespoons fresh parsley (finely chopped)
How healthy are the main ingredients?
potatoMushroomolive oilMustardparsleythyme

Preparation steps

1.
Gently cook the potatoes in salted boiling water for about 25 minutes. Drain the potatoes, slice and transfer to serving bowl.
2.
Meanwhile, soak the bread in warm water. Finely chop 1 onion. Heat 1 tablespoon vegetable oil in skillet over medium-high heat and sweat the chopped onion and sliced mushrooms, for about 4 to 5 minutes. Remove from heat and stir in the thyme and rosemary and let cool.
3.
Squeeze any liquid from the bread. In a large bowl, combine the bread, ground beef, egg, onion and mushroom mixture, season to taste with salt and pepper. Knead gently to incorporate ingredients. Shape into meatballs.
4.
Slice the remaining two onions into thin rings. Heat 1 tablespoon vegetable oil in the skillet and sweat the onions for about 4 minutes. In a small bowl, whisk together the broth, mustard and vinegar. Pour broth mixture into the skillet with the onions and simmer for several minutes. Pour mixture over the potatoes and let stand for 30 minutes.
5.
Heat the remaining vegetable oil in the skillet, over medium-high heat; fry the meatballs until golden brown and cooked through, about 10 to 15 minutes.
6.
Crumble four slices of bacon and sprinkle over the potato salad. Combine the olive oil and chopped parsley and pour over the potato salad; gently toss.
7.
Divide meatballs, potato salad and bacon among plates and serve.