Oat Fritters with Beets and Pesto Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams Beets
- 50 grams stale white bread
- 3 eggs
- 60 milliliters medium milk
- 60 grams quick Oats
- 50 grams breadcrumbs
- 20 grams freshly grated Parmesan
- 3 Tbsps Basil pesto
- salt
- peppers
- paprika
- freshly grated Nutmeg
- 3 tsps Dijon mustard
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
- 6 Tbsps olive oil
- 30 grams whole-grain Oats
Preparation steps
Rinse beets and cook in water for 45-50 minutes.
Finely dice white bread. Whisk milk with 2 eggs, stir in diced bread, quick oats, Parmesan cheese, 1 tablespoon pesto and half of the bread crumbs and knead to a smooth dough. Season oat dough with salt, pepper, paprika and nutmeg and form into a log. Wrap oat log in a clean dish towel, fasten ends with kitchen twine and cook in boiling salted water for 15-20 minutes. Remove cloth from oat log and let cool.
Mix vinegar, sugar, 3 tablespoons olive oil, 1 teaspoon mustard and remaining pesto. Drain beets, rinse with cold water, peel and cut into thin slices.
Cut boiled oat log into 12 slices. Mix remaining egg with remaining mustard. Mix whole-grain oats with remaining breadcrumbs. Dip oat slices in egg mixture and roll in breadcrumb mixture to coat. Heat remaining olive oil in a large non-stick pan and fry oat slices until golden brown. Serve oat fritters with the beet slices and pesto sauce.
