Vegetable Patties with Herbed Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 148 mg | (4 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 carrots
- 1 Kohlrabi
- 2 potatoes
- 1 stale White roll
- 1 Tbsp Margarine
- 1 Tbsp Tarragon
- 1 small onion
- 1 egg
- salt
- peppers
- Nutmeg
- 100 grams breadcrumbs
- 50 grams blanched grated almonds
- 100 grams clarified butter (to saute)
- For the dip
- 300 grams Crème fraiche
- 1 tsp ground paprika
- 1 bunch Chives
- 2 tsps Fresh herbs (dill, parsley, basil)
- ½ lemon (squeezed)
- salt
- peppers
Preparation steps
Preheat the oven to 100°C (approximately °F). Rinse and peel the carrots, potatoes and turnips and grate finely. Cut the bread into very small cubes, transfer to a bowl and add the vegetables, mix well. Peel the onion and cut into very thin rings. Melt the margarine in a skillet and pour over the vegetables. Rinse the tarragon, shake dry and very finely chop. Add the tarragon and egg to the vegetable mixture, season with salt, pepper and nutmeg and mix well. In a shallow bowl, stir together the almonds and the breadcrumbs. Shape the vegetable mixture into 25 small patties and dip in the breadcrumb mixture, pressing to adhere. Heat the clarified butter in a skillet and working in batches, saute the patties over low heat until golden brown, 8-10 minutes per batch. Drain on paper towels and keep warm in the oven while you prepare the remainder.
For the dip: Rinse the herbs, shake dry, chop finely and mix with the remaining ingredients, season to taste, place in bowl and serve with the vegetable patties.
