Vegetable and Rice Patties with Roasted Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 long, narrow Eggplant
- salt
- 400 milliliters Vegetable broth
- 1 tsp ground Turmeric
- 200 grams Long grain rice
- 1 Red Bell pepper
- 1 onion
- 200 grams Corn kernel (canned)
- 2 eggs
- 2 Tbsps Cornmeal
- 50 grams grated Gouda
- 2 Tbsps freshly chopped parsley
- ground paprika
- freshly ground peppers
- 20 grams butter
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 3 Tbsps vegetable oil
- 250 grams Yogurt (0.1% fat)
- 2 tsps Tahini
- ½ organic Orange (zested and juiced)
- Chili powder
Preparation steps
Rinse the eggplants, trim and cut in half lengthwise. Season with salt and let stand for 10 minutes.
Bring the broth, turmeric and a pinch of salt to a boil. Stir in the rice, cover and cook over low heat for about 20 minutes. Drain and let cool.
Rinse the pepper, cut in half, remove the stem, seeds and pith and chop. Peel the onion and chop finely. Drain the corn and mash with a fork. In a bowl, combine the rice, vegetables, eggs, cornstarch, cheese and parsley. Season with salt, paprika and pepper.
Preheat the oven to 200°C (approximately 400°F) convection.
Pat the eggplants dry and place on a baking sheet. Melt the butter, honey and lemon juice in a small saucepan, pour over the eggplant and roast until golden brown, about 20 minutes.
Form the vegetable rice into small patties and flatten slightly. Heat the oil in a large frying pan, add the patties and cook until golden brown, around 3-4 minutes per side.
For the sauce: Mix the yogurt, tahini, orange zest and orange juice together. Season with salt and chili pepper.
Drain the patties on paper towels and serve with the roasted eggplant and sauce.
