Spelt Patties with Pepper Sauce
Spelt Patties with Pepper Sauce - Meat-free meatballs with bite - and great to take along
Healthy, because
Even smarter
Nutritional values
Your family's daily requirement of vitamin A and manganese is covered 100 percent. Manganese helps the body to detoxify; vitamin A ensures healthy eyes, hair, skin and teeth.
If meatballs are left over: They are a delicious topping for rolls and bread. Or you can puree the leftovers with nuts and dried tomatoes in a little oil, season to taste and have a homemade vegetarian spread.
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 186 mg |
Ingredients
- Ingredients
- 400 milliliters Vegetable broth
- 200 grams Whole spelt seeds
- 2 carrots (about 200 grams)
- 1 bunch parsley
- 1 garlic clove
- 1 onion (about 50 grams)
- 60 grams pecorino romano
- 2 eggs
- 4 Tbsps Oats (about 30 grams)
- salt
- peppers
- 3 Tbsps Canola oil
- 2 red Bell pepper (about 400 grams)
- 3 Tbsps mild Ajvar (about 60 grams)
- 80 grams Sour cream (24% fat)
Kitchen utensils
Preparation steps
Bring the vegetable broth to a boil in a pot. Stir in the spelt and cook over low heat, stirring frequently, for 10 minutes. Remove from heat and let spelt continue to swell.
Meanwhile, peel the carrots and coarsely grate on a box grater.
Rinse the parsley, shake dry, pluck leaves and chop finely.
Peel the garlic and onion and chop finely. Finely grate the cheese.
Combine the eggs and spelt in a large bowl. Mix well with the dough hook of a hand mixer.
Gradually beat in the oats. Season with salt and pepper and knead until mixture forms a firm and pliable dough.
Line a baking sheet with parchment paper. Form into 16 patties with moistened hands and place on the baking sheet. Brush patties with the oil. Bake on middle rack in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 25 minutes.
Meanwhile, halve bell peppers, remove seeds, rinse and cut into small dice.
Place diced peppers in a small bowl. Stir in the ajwar and sour cream, then season with salt and pepper. Serve patties with the sauce.
