Zucchini and Carrot Patties with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 8 g |
Ingredients
- for the patties
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 250 grams carrots
- 250 grams Zucchini
- 6 Tbsps vegetable oil
- ¼ l Vegetable broth
- 75 grams Semolina flour
- 2 eggs
- salt
- freshly ground pepper
- breadcrumbs (as needed)
- For the yogurt dip
- 3 Tbsps Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 1 tsp Mustard
- 2 tsps lemon juice
- 1 bunch Chives
- 1 garlic clove
- salt
- freshly ground pepper
Preparation steps
Peel and chop the onion and garlic.
Rinse the chile pepper, cut in half lengthwise, remove the seeds and chop finely.
Peel and grate the carrots. Rinse the zucchini and coarsely grate. Carrot Peel and finely grate. Clean, wash and grate coarsely zucchini. Heat 2 tablespoons of vegetable oil in a large pan and sauté the onion, garlic and chile pepper until softened. Pour in the vegetable broth and bring to a boil. Stir in the semolina flour, reduce heat to low and simmer for about 5 minutes. Remove from heat and stir in the eggs. Divide the mixture in half and mix the carrots into half and the zucchini into half. Season with salt and pepper and stir in enough breadcrumbs to form a moldable dough.
Form the dough into 8 patties. Heat the remaining vegetable oil in a large pan and cook the patties until golden brown on both sides. Keep warm in a 70°C (approximately 150°F) oven.
For the dip: Whisk together the mayonnaise, yogurt, mustard and lemon juice until smooth. Finely chop the chives and mince the garlic. Stir the chives and garlic into the dip and season to taste with salt and pepper. Serve the warm zucchini and carrot patties with the yogurt dip.
