Kofte with Tomatoes and Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,464 mg | (37 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the kofte
- 2 yellow onion
- 1 Tbsp butter
- 600 grams Ground beef
- 1 egg
- 4 Tbsps breadcrumbs
- 5 Tbsps freshly chopped parsley
- 50 grams grated Gouda
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 1 tsp Cumin
- 1 tsp dried thyme
- For the tomatoes and potatoes
- 400 grams potatoes
- 400 grams ripe Tomatoes
- 1 tsp Sambal oelek
- 1 tsp Tomato paste
- 150 milliliters Vegetable broth
- 2 Tbsps olive oil
- thyme (for garnish)
Preparation steps
For the kofte: Peel the onions, chop finely and sauté in butter until translucent. Mix with the ground beef, egg, breadcrumbs, 2 tablespoons chopped parsley, grated cheese, paprika, cumin, and thyme. Season with salt and pepper and shape into 12 meatballs.
For the tomatoes and potatoes: Rinse the potatoes and cut into quarters lengthwise. Rinse the tomatoes, remove stalks and cut in half. Mix the sambal oelek and the tomato paste with the tomatoes. Brush a baking sheet lined with parchment paper with oil. Arrange the meatballs and the potatoes on the sheet and drizzle with the broth.
Place in the oven on the middle rack and bake for about 30 minutes at 200°C (approximately 375°F). After about 15 minutes of cooking, add the tomatoes and continue cooking. Remove the baking sheet from the oven. Distribute the kofte, tomatoes, and potatoes on plates and serve garnished with fresh thyme.
