Pea and Mint Patties
Pea and Mint Patties - Protein with a fresh kick
Healthy, because
Even smarter
Nutritional values
Peas, dairy products and egg together provide a lot of high-quality protein: This not only ensures strong muscles, but together with the fiber contained in the dish also keeps you full for a long time. The fresh mint goes perfectly with the peas and has an antispasmodic effect due to the essential oil menthol and has a positive effect on gastrointestinal complaints.
Healthy storage: The patties are also easy to freeze - so you always have a healthy meal on hand.
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 151 μg | (252 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 22 ozs Peas (freshly split or frozen)
- salt
- 2 ½ ozs mint (3 stem)
- 1 ¾ ozs sheep cheese
- 4 Tbsps whole grain breadcrumbs
- 1 egg
- 1 tsp cornstarch
- peppers
- cayenne pepper
- ½ oz Chives (0.5 Bunch)
- 3 ¼ ozs Yogurt (low-fat)
- 2 tsps lemon juice
- 7 ozs salad mix
- 1 Cucumber
- 2 Tbsps Canola oil
Preparation steps
Place peas in boiling salted water for about 5-8 minutes, rinse with cold water and drain well. Puree half of the peas with a hand blender and place in a bowl; set the other half aside.
Wash the mint, shake dry, pluck the leaves and chop finely. Cut feta cheese into small cubes. Add set aside peas, breadcrumbs, mint, cheese, egg and the starch to the pea puree and mix to a dough. Season with salt, pepper and cayenne pepper and let swell for about 20 minutes.
Meanwhile, wash the chives, shake dry and cut into small rolls. Mix yogurt with lemon juice and chives to a dressing and season with salt and pepper. Wash salad mix and spin dry. Clean and wash cucumber and cut lengthwise into thin slices.
In a non-stick pan, bake the cakes one by one. To do this, heat 1 tablespoon of oil, pour in 4-6 small portions of batter and bake over medium heat for 4-5 minutes per side. Use up remaining batter with remaining oil in the same way.
Arrange cakes with salad mix and cucumber on plates and drizzle with dressing.
