Spooky Halloween Fingers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 432 mg | (43 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 800 grams (approximately 28 ounces) mixed Ground meat
- 1 day old White roll
- 4 Tbsps Tomato paste
- 6 Tbsps breadcrumbs
- 2 eggs
- salt
- freshly ground peppers
- 150 grams (approximately 5 1/4 ounces) in one piece Gouda
- 24 halved almonds
- Ketchup
- Mustard
- Parchment paper
Preparation steps
Tear the roll into large pieces and soak in lukewarm water. Peel and finely chop the onions and the garlic. Heat the oil in a skillet and saute the onion and garlic until translucent. Let cool slightly. Squeeze the bread to get rid of excess water and add to a bowl with the meat, tomato paste, bread crumbs, onion mixture and the eggs. Season with salt and pepper and knead well.
Cut cheese into 24 oblong pieces. Press the meat mixture around the cheese, creating finger shapes.
Preheat the oven to 200°C (approximately 390°F) and line a baking sheet with parchment. Press an almond half into one top side of each meat-wrapped piece of cheese, creating a "fingernail". Place the "fingers" on the baking sheet and bake until the juices run clear, 20-30 minutes.
Serve with mustard and ketchup.
