Veggie Patty Burgers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 kcal | (15 %) | ||
| Protein | 9.17 g | (9 %) | ||
| Fat | 14.17 g | (12 %) | ||
| Carbohydrates | 29.48 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.08 g | (4 %) |
more nutritional values
| Vitamin A | 99.85 mg | (12,481 %) | ||
| Vitamin D | 0.26 μg | (1 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 3.01 mg | (25 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 28.85 μg | (10 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 11.08 mg | (12 %) | ||
| Potassium | 142.81 mg | (4 %) | ||
| Calcium | 214.37 mg | (21 %) | ||
| Magnesium | 68.47 mg | (23 %) | ||
| Iron | 4.79 mg | (32 %) | ||
| Iodine | 7.88 μg | (4 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 2.39 g | |||
| Cholesterol | 23.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 onion (finely chopped)
- 1 bunch parsley (finely chopped)
- 2 cups Tofu
- 2 tablespoons soy sauce
- 1 egg
- 2 tablespoons Sesame seeds
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan
- salt
- peppers
- 2 tablespoons Oil
- 8 Hamburger bun
- 2 tomatoes (sliced)
- 1 handful mixed salad
- 2 tablespoons white wine vinegar (to taste)
- ½ teaspoon Mustard
- 1 tablespoon olive oil
- 1 tablespoon Walnut oil
- ¼ cup Hummus (chickpea puree, bought ready-made)
Preparation steps
1.
Mash the tofu with a fork and mix with the onion, parsley, soy sauce, egg, sesame seeds, breadcrumbs and cheese.
2.
Knead with your hands and season with pepper. Form the mixture into 8 flat burgers. Heat the oil in a frying pan and fry the tofu burgers for 3 minutes each side.
3.
Split the buns and cover the bottom halves with salad leaves and tomato slices.
4.
Make a vinaigrette from the vinegar, mustard, a little salt, pepper, olive- and walnut oil and sprinkle over the salad.
5.
Top with a tofu patty and 1 tbsp hummus on each bun. Top with the other halves of the buns and serve immediately.
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