Cabbage and Potato Cutlets
silicon (Si)
Vitamin K
Vitamin C
potassium (K)
cobalt (Co)
Vitamin E
Description
Simple and budget-friendly potato and cabbage cutlets with a delicate yogurt herb sauce
- Peel and boil potatoes in salted water until tender. Then mash into a puree.
- Finely shred the cabbage. Finely chop the onion.
- In a skillet with a little oil, sauté the onion until translucent, then add the cabbage and cook until soft for 7-10 minutes.
- Mix the mashed potatoes, stewed cabbage with onion, semolina and a pinch of salt. Let the mixture rest for 10 minutes for the semolina to swell.
- Form cutlets and fry them in the remaining vegetable oil on both sides until golden brown.
- For the sauce, hard-boil the egg, cool, peel and finely chop. Finely chop the parsley and dill.
- Mix the yogurt, chopped egg and herbs. Serve the cutlets with the sauce.
483
113 kcal / 100 g
kcal
15.4 g
3.6 g / 100 g
Protein
57.4 g
13.4 g / 100 g
Carbohydrates
21.9 g
5.1 g / 100 g
Fats
4.6 g
1.1 g / 100 g
Ash
7.6 g
1.8 g / 100 g
Fiber
76.4%
Water
5.4 g
1.3 g / 100 g
Sugars
43.6 g
10.2 g / 100 g
Starch
0.1 g
0.02 g / 100 g
Omega-3
10.05 g
2.35 g / 100 g
Omega-6
3.9 g
0.9 g / 100 g
SFA
