Vegetable Patties in Pita Bread

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Vegetable Patties in Pita Bread
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
438
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein15.11 g(15 %)
Fat22.67 g(20 %)
Carbohydrates52.23 g(35 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A251.27 mg(31,409 %)
Vitamin D0.44 μg(2 %)
Vitamin E3.14 mg(26 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.23 mg(16 %)
Folate116.75 μg(39 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C30.62 mg(32 %)
Potassium486.8 mg(12 %)
Calcium163.51 mg(16 %)
Magnesium39.5 mg(13 %)
Iron2.73 mg(18 %)
Iodine13.63 μg(7 %)
Zinc0.49 mg(6 %)
Saturated fatty acids6.81 g
Cholesterol56.36 mg

Ingredients

for
4
Ingredients
1 handful Broad bean
1 Red Hungarian wax pepper
1 handful baby Spinach
1 small zucchini
150 grams predominantly waxy potatoes
1 egg
1 tablespoon Chickpea flour (or cornmeal)
salt
freshly ground peppers
breadcrumbs (as needed)
3 tablespoons vegetable oil
80 grams Crème fraiche
1 teaspoon Horseradish (from a jar)
1 splash lemon juice
1 handful Arugula
4 small Flatbread
How healthy are the main ingredients?
SpinachzucchinipotatoeggsaltHorseradish

Preparation steps

1.

Trim the beans, blanch in boiling salted water for about 2 minutes and rinse in cold water. Trim the pepper, rinse, cut in half and finely chop. Rinse the spinach, spin dry and chop coarsely. Trim the zucchini, rinse and grate in a bowl. Peel the potatoes, rinse and finely grate. Express water from the potatoes, drain and thoroughly mix the settled starch with shredded potatoes, the prepared vegetables, the egg, the chickpea flour and the zucchini, and season with salt and pepper. Complement as required with crumbs and form 4 large patties from the mixture. Slowly cook until golden brown in a hot non-stick pan in oil 4-5 minutes on each side.

2.

Mix the crème fraîche with the horseradish and lemon juice and season with salt and pepper. Rinse arugula and shake dry.

3.

Cut the flatbreads. Fill each with a vegetable patty, cream and arugula and serve.