Vegetable Patties in Pita Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 15.11 g | (15 %) | ||
| Fat | 22.67 g | (20 %) | ||
| Carbohydrates | 52.23 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 251.27 mg | (31,409 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 3.14 mg | (26 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 3.69 mg | (31 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 116.75 μg | (39 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.02 μg | (0 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 30.62 mg | (32 %) | ||
| Potassium | 486.8 mg | (12 %) | ||
| Calcium | 163.51 mg | (16 %) | ||
| Magnesium | 39.5 mg | (13 %) | ||
| Iron | 2.73 mg | (18 %) | ||
| Iodine | 13.63 μg | (7 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 6.81 g | |||
| Cholesterol | 56.36 mg |
Ingredients
- Ingredients
- 1 handful Broad bean
- 1 Red Hungarian wax pepper
- 1 handful baby Spinach
- 1 small Zucchini
- 150 grams predominantly waxy potatoes
- 1 egg
- 1 Tbsp Chickpea flour (or cornmeal)
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 3 Tbsps vegetable oil
- 80 grams Crème fraiche
- 1 tsp Horseradish (from a jar)
- 1 splash lemon juice
- 1 handful Arugula
- 4 small Flatbread
Preparation steps
Trim the beans, blanch in boiling salted water for about 2 minutes and rinse in cold water. Trim the pepper, rinse, cut in half and finely chop. Rinse the spinach, spin dry and chop coarsely. Trim the zucchini, rinse and grate in a bowl. Peel the potatoes, rinse and finely grate. Express water from the potatoes, drain and thoroughly mix the settled starch with shredded potatoes, the prepared vegetables, the egg, the chickpea flour and the zucchini, and season with salt and pepper. Complement as required with crumbs and form 4 large patties from the mixture. Slowly cook until golden brown in a hot non-stick pan in oil 4-5 minutes on each side.
Mix the crème fraîche with the horseradish and lemon juice and season with salt and pepper. Rinse arugula and shake dry.
Cut the flatbreads. Fill each with a vegetable patty, cream and arugula and serve.
