Grilled Cornmeal Patties with Tomato and Bean Sauce and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 milliliters Vegetable broth
- 125 grams Cornmeal (instant)
- 2 Tbsps freshly grated Parmesan
- salt
- freshly grated Nutmeg
- 3 Tbsps olive oil
- 300 grams green Beans
- 8 Tomatoes
- 2 garlic cloves
- 100 milliliters dry white wine
- 1 Tbsp freshly chopped Dill
- 1 pinch sugar
- freshly ground peppers
- 150 grams Feta
Preparation steps
Bring the vegetable broth to a boil in a pot. Sprinkle the cornmeal into the boiling broth while stirring. Bring to a boil and let soak for about 5 minutes, stirring occasionally. The cornmeal mixture should come off the pan bottom. Remove from heat, stir in the Parmesan and season with salt and nutmeg. Spread the mixture on an oiled baking tray into about 1 cm (approximately ½ inch) thick layer, smoothen the surface and let cool.
Rinse, trim and cut the green beans into 2-3 cm (approximately 1 inch) long pieces. Blanch the green beans in salted water for about 8 minutes. Drain, rinse with cold water and drain again. Scald the tomatoes, rinse in chilled water, peel, quarter, cut out the core and chop the pulp. Peel the garlic and chop finely.
Cut out 8-12 circles (about 8 cm) (approximately 3 inches) from the cornmeal mixture and brush with olive oil. Grill the cornmeal circles on the hot grill on each side for about 2 minutes.
For the sauce, saute the garlic briefly in a pan in 2 tablespoons hot olive oil. Pour the white wine, add the tomatoes and the green beans, and simmer for 2-3 minutes. Add the dill and season with salt, sugar and pepper.
Place the grilled cornmeal circles on plate, spread the sauce on top and serve sprinkled with crumbled feta.
