Buckwheat Patties
Healthy, because
Even smarter
Nutritional values
Small grain, but great effect: buckwheat is a versatile pseudo grain and, in the form of the wholemeal roast, is also a good supplier of the cell protector vitamin E as well as the mineral magnesium, which ensures strong nerves. With its essential oils, dill is particularly good for an overstrained stomach, as they have a calming and relaxing effect.
The wholemeal roast beef can be taken along very well as a meal-prep dish for lunch at the office. A refreshing dip of yoghurt and dill goes well with them.
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 350 grams Buckwheat
- salt
- 1 scallion
- 1 egg
- 1 Tbsp freshly chopped Dill
- 3 Tbsps Pastry flour
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
Add the buckwheat into approximately 450 ml (approximately 2¼ cups) of boiling water, simmer for about 5 minutes, take off from the heat and let soak for about 10 minutes. All the water should have been absorbed and the buckwheat should be soft.
Rinse, trim and cut the scallion into thin rings. Add the scallion, egg, dill and flour to the soaked buckwheat, and mix well to a well-moldable mixture. Season with salt and pepper. Form small patties from the mixture.
Fry the patties in hot oil until golden brown on each side for 3-4 minutes. Drain the fried patties on kitchen paper and serve to taste with dill yogurt.
