Vegetable Patties with Herbed Dip

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Vegetable Patties with Herbed Dip
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
120
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie120 cal.(6 %)
Protein2 g(2 %)
Fat9 g(8 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K6.1 μg(10 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate18 μg(6 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium148 mg(4 %)
Calcium27 mg(3 %)
Magnesium15 mg(5 %)
Iron0.4 mg(3 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids5.1 g
Uric acid10 mg
Cholesterol30 mg
Complete sugar2 g

Ingredients

for
25
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
How healthy are the main ingredients?
almondChivesMargarineTarragoncarrotKohlrabi

Preparation steps

1.

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.

2.

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.