Vegetable Patties with Wild Garlic Dip
Vegetable Patties with Wild Garlic Dip - Crispy veggie patties with aromatic dip
Healthy, because
Even smarter
Nutritional values
Beta-carotene is stored in the cells of fruit and vegetables, and carrots in particular provide plenty of it. However, the vitamin can only be optimally absorbed by the body if the cells are broken down before consumption. This is achieved by rasping, steaming or cooking. A small amount of fat also promotes the absorption of the provitamin.
A tip if you like garlic: you can mix 1-2 cloves pressed through with the meatball dough!
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 7 ozs Zucchini
- 7 ozs carrots
- 22 ozs predominantly waxy potatoes
- 2 eggs
- 3 Tbsps chopped Hazelnuts
- 2 Tbsps Pastry flour
- salt
- peppers
- Nutmeg
- 2 Tbsps Canola oil
- 1 oz Wild garlic
- 3 ozs Sour cream
- 8 ozs Yogurt (low-fat)
- 1 tsp lemon juice
- 1 pinch sugar
Preparation steps
Rinse, trim and grate the zucchini and carrots coarsely. Rinse and peel the potatoes, grate finely and squeeze out the water. Mix the grated zucchini, carrots and potatoes with eggs, nuts, freshly grated nutmeg and flour. Season with salt and pepper.
Heat canola oil in a pan. Put in 1-2 tablespoons of batter per meatball, flatten and fry until golden brown on both sides over medium heat for about 4 minutes.
Rinse the wild garlic leaves, shake dry, and finely chop the leaves. Mix with sour cream, yogurt, lemon juice, 1 pinch of sugar and season with salt and pepper.
Drain meatballs on paper towels and serve with the wild garlic dip.
