Burger with Potatoes and Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 28.02 g | (29 %) | ||
| Fat | 38.04 g | (33 %) | ||
| Carbohydrates | 45.43 g | (30 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.15 g | (21 %) |
| Vitamin A | 238.19 mg | (29,774 %) | ||
| Vitamin D | 1.09 μg | (5 %) | ||
| Vitamin E | 4.87 mg | (41 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.66 mg | (106 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 90.6 μg | (30 %) | ||
| Pantothenic acid | 1.28 mg | (21 %) | ||
| Biotin | 6.73 μg | (15 %) | ||
| Vitamin B₁₂ | 1.57 μg | (52 %) | ||
| Vitamin C | 101.63 mg | (107 %) | ||
| Potassium | 1,461.74 mg | (37 %) | ||
| Calcium | 108.44 mg | (11 %) | ||
| Magnesium | 73.56 mg | (25 %) | ||
| Iron | 3.53 mg | (24 %) | ||
| Iodine | 18.7 μg | (9 %) | ||
| Zinc | 3.31 mg | (41 %) | ||
| Saturated fatty acids | 8.18 g | |||
| Cholesterol | 122.07 mg |
Ingredients
- For the sauce
- 4 Tomatoes
- 1 Red Bell pepper
- 1 chili pepper
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 tsp dried oregano
- salt
- 1 pinch sugar
- For the meatballs
- 1 stale White roll
- 75 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 400 grams mixed Ground meat
- 1 egg
- 1 tsp sharp Mustard
- 1 tsp dried marjoram
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- breadcrumbs as needed (2-3 tablespoons)
- 2 Tbsps vegetable oil
- For the potato cakes
- 600 grams predominantly waxy potatoes
- salt
- Nutmeg
- 3 Tbsps vegetable oil (to fry)
Preparation steps
For the sauce: Blanch the tomatoes, peel, cut into quarters, remove core and dice. Rinse the bell and chili peppers, halve and cut into small cubes. Fry peppers in hot oil for 1-2 minutes. Stir in tomato paste, add the tomatoes and sprinkle with oregano. Let simmer for about 10 minutes until slightly thick. Season with salt and sugar.
For the meatballs: Soak the bread roll in milk. Peel the onion, chop finely and sauté in hot butter until translucent. Mix the ground beef with the soaked bread, egg, mustard, onion, marjoram and parsley. Season with salt and pepper. If the dough is too soft, add a small quantity of breadcrumbs. Make about 8 small burger patties and fry on each side in hot oil for 3-4 minutes until golden brown.
For the potato cakes: Rinse the potatoes and peel. Season with salt and nutmeg. Place little piles in a large nonstick skillet with hot oil. Flatten and roast each side for 2-3 minutes until golden brown. Drain on kitchen paper and bake 12 potato cakes in same way.
Stack 3 potato cakes with 2 meatballs and pour a little sauce. Add pickles and parsley. Fix with wooden sticks and serve.
