Spicy Veggie Patties
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups floury potatoes
- 1 onion (diced)
- 1 green chili pepper (finely chopped)
- 3 Tbsps Ghee (or clarified butter)
- 1 tsp Garam Masala
- ½ tsp ground Cumin
- 1 tsp freshly grated ginger (grated)
- 3 Tbsps Chickpea flour
- 2 Tbsps fresh parsley (chopped)
- 1 tsp lemon juice
- fine Sea salt
- 1 handful cilantro (chopped)
Preparation steps
1.
Cook the potatoes for around 30 minutes. Mash and leave to cool.
2.
Fry the onion and the chilli in 1 tbsp hot ghee. Add the garam masala, cumin and the ginger until you can smell the aromas, then add the potatoes.
3.
Stir in the chickpea flour and the parsley and season with lemon juice and a little salt and ground black pepper.
4.
Split the mixture into small cakes and fry in a large hot pan in the remaining ghee. Fry on both sides for 3-4 minutes each. Pat dry with kitchen paper and keep warm in the oven (80°C/160°F/lowest gas mark) until all the cakes are finished.
5.
Mix the sea salt with the coriander and serve the cakes sprinkled with the salt.
