Turkey Sandwiches with Fruity Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 128 g | (85 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.7 g | (49 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 523.4 μg | (872 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 36.7 μg | (82 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,634 mg | (66 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 200 grams waxy potatoes
- ½ Pineapple (200 grams or approximately 1/2 lb)
- 2 scallions
- 1 tsp Apple syrup
- 2 tsps lemon juice
- salt
- Red pepper flakes
- 80 grams Quark
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, dill, chives)
- 8 Lettuce (such as oak leaf)
- 4 turkey breasts (100 grams each or approximately 3 1/2 oz)
- 2 Tbsps Canola oil
- 4 Ciabatta
Preparation steps
Rinse the potatoes and cook until tender. Let cool, peel and cut into 1 cm (approximately 1/2 inch) cubes. Peel the pineapple, remove the core and cut the flesh into small cubes. Rinse and trim the scallions, remove the green tops and cut lengthwise into thin strips and set aside. Cut the remaining scallions into diagonal rings. Mix with the potatoes and pineapples. Mix together with the red pepper flakes, apple juice concentrate, lemon juice, and a pinch of salt.
Mix the quark with the herbs and season with salt and pepper. Rinse the lettuce leaves and shake dry.
Heat the oil in a pan and cook the turkey breast fillets on each side for about 2 minutes, until light brown. Season with salt and pepper.
Cut the bread in half crosswise, spread with the quark mixture and place 2 lettuce leaves on each. Arrange the turkey breast fillets on the lettuce and spread about 2 tablespoons of potato salad on top. Garnish with scallion strips and sprinkle with red pepper flakes. Place the top half of the bread on top and serve.
