Dill Oat Patties with Dandelion Dip
Dill Oat Patties with Dandelion Dip - Not only for vegetarians! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Dill has an antispasmodic effect and thus relaxes the stomach in case of stomach problems; this is thanks to the essential oils in the herb.
If you want to add a little variety to the taste of your fried foods, replace the dill with other herbs as you wish. If you can't get a dandelion, you can also prepare the dip with arugula, which also tastes nice and spicy.
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 64 mg |
Ingredients
- Ingredients
- 6 ozs tender Oats
- 1 bunch Dill
- 1 shallot
- 1 clove garlic cloves
- 2 ½ Tbsps olive oil
- 10 ozs small Cucumber
- 2 ozs Gouda
- 1 egg
- 2 Tbsps crushed flaxseed
- 3 ozs whole grain breadcrumbs
- salt
- peppers
- ½ lemon
- 0.333 oz Dandelion greens (3 sheets)
- 9 ozs Yogurt
Preparation steps
Put the oat flakes in a bowl, pour twice the amount of boiling water over them, mix well and leave to swell for about 10 minutes.
Meanwhile, wash the dill, shake dry and chop finely. Peel and finely chop the shallot and garlic. Heat 1 tsp. oil in a small pan. Sauté the shallot and garlic for 3 minutes at medium heat. Clean, wash and coarsely grate the cucumber. Grate Gouda.
Mix oat flakes with egg, flaxseed, herbs, cucumber, cheese, shallot, garlic and breadcrumbs and season with salt and pepper; add breadcrumbs depending on the consistency.
Form the mixture into 12 patties and saute them one after the other. Heat 1 teaspoon of oil in a frying pan. Add 4 patties and fry on medium heat for 3-4 minutes on each side until golden brown. Fry the rest of the patties in the same way. Cook the patties in a preheated oven at 225 °F for 15 minutes.
In the meantime, squeeze half the lemon, wash the dandelions, shake dry and chop. Mix together with 1 tbsp. lemon juice, yogurt, salt and pepper to make a dip. Serve the roasts together with the dip.
