Veggie Burgers with Creamy Radish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.4 g | (65 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 89.5 μg | (149 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,307 mg | (33 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 343 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the veggie burgers
- 250 grams Wheat
- ⅘ l jarred Vegetable broth
- 1 onion
- 1 bunch parsley
- 1 red paprika
- 25 grams softened butter
- 2 eggs
- 2 Tbsps clarified butter
- For the creamy radish sauce
- 1 cup Sour cream
- 1 cup Yogurt (0.1% fat)
- 1 bunch Radish
- 2 Tbsps finely chopped parsley
- ½ tsp granulated Broth
- salt
- peppers
- For garnish
- 1 bunch Basil
Preparation steps
For the veggie burgers: Grind the wheat to a medium-fine grind. Combine the ground wheat and vegetable broth in a saucepan and bring to a boil. Cover and simmer for 10 minutes, until the wheat has absorbed all of the broth. Remove from heat and let cool. Peel and finely chop the onion. Rinse the parsley, pat dry and chop finely. Rinse the bell pepper, cut in half, remove the ribs and seeds and chop finely. Combine the cooked wheat, onion, parsley, bell pepper, softened butter and eggs in a large bowl and mix well. Shape the mixture into patties. Heat the clarified butter in a large pan and cook the patties for about 3-4 minutes on each side, until golden brown.
For the creamy radish sauce: Rinse the radishes, grate finely, sprinkle with a bit of salt and let stand for several minutes. Place the grated radishes in a clean towel and squeeze the excess water from them. Whisk together the yogurt, sour cream, chopped parsley and granulated broth. Stir in the radishes and season to taste with salt and pepper.
Plate the veggie burgers, garnish with fresh basil and serve the creamy radish sauce on the side.
