Vegetable Patties with Flat Bread and Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 998 cal. | (48 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 298.4 μg | (497 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,948 mg | (49 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the patties
- 500 grams starchy potatoes
- salt
- ½ Celery root
- 1 onion
- 80 grams Pastry flour
- Nutmeg
- 2 eggs
- clarified butter (for frying)
- 4 Lettuce
- 4 Flatbread
- For the dip
- 200 milliliters Sour cream
- 100 grams cream cheese
- ½ Cucumber
- 1 garlic clove
- salt (and)
- freshly ground peppers
- 1 Tbsp scallions
- For serving
- 1 handful Cherry tomatoes
Preparation steps
For the patties, peel the potatoes, quarter and cook for about 20 minutes in salted water. Peel the celery root, cut into uniform pieces and also cook until soft in boiling water. Press the potatoes and celery root through a ricer while still hot, then spread on a work surface. Peel and finely dice the onion. Mix about 80 grams (approximately 2/3 cup) of flour with the potato mixture, season, stir in the beaten eggs, add the onion and knead everything quickly into a dough. If needed, more flour may be added.
Melt clarified butter in a non-stick frying pan. Form the potato dough into a long roll and cut into 2 cm (approximately 1 inch) thick slices. Reshape and fry until golden brown for 6-8 minutes on both sides.
Warm the flatbreads in the toaster, rinse the lettuce leaves and drain well. Place the vegetable patties in the flatbread along with lettuce leaves.
For the dip, stir the sour cream until smooth with the cream cheese. Peel the cucumber and garlic and cut into small cubes. Season the vegetables, then mix into the sour cream along with the chives.
Cut the tomatoes in half, remove the stems and place on the sandwiches. Arrange on plates and serve with the dipping sauce.
