Carrot Burger

خلود سعيدChef

Ingrediënten

• Carrots
  0.5 kilogram
• Beef, minced
  0.5 kilogram
• Eggs
  3 pieces
• Onion, chopped
  0.5 cup
• Chopped parsley
  0.5 cup
• Salt and black pepper
  0
• Paprika, or Aleppo pepper or chili powder
  0.5 teaspoon
• Nutmeg, grated
  0.3 teaspoon
• Kaneel
  0.3 teaspoon
• Sumak
  0.5 teaspoon
• Kruiden
  0.5 teaspoon
• Olijfolie
  0
• Yogurt, strained
  0.5 cup
• Fresh dill, chopped
  0.3 cup

Stappen

1. 1

   Peel the carrots and boil them in boiling water for 3 minutes (this step is not necessary; raw carrots can be used). Drain well and then grate lengthwise. Add one large egg and mix well (add another egg if necessary), then add all the spices. Set the mixture aside.

   Benodigde hulpmiddelen:

   Pan

   Rasp

   recipe.minutes
2. 2

   To prepare the kofta, place the minced beef with the spices, onion, and parsley in the blender; add the yolks of two eggs if desired.

   Benodigde hulpmiddelen:

   Blender

   recipe.minutes
3. 3

   Spread the kofta on a clean surface and cut into discs using a cookie cutter, then fry on both sides with a little oil and set aside. Fry the carrots in the same way.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
4. 4

   To assemble the burger, place a piece of carrot first, then a kofta disc, and then an additional piece of carrot. Garnish the top of the burger with a little fresh herbs, serve each plate with a tablespoon of strained yogurt mixed with a few teaspoons of chopped dill. Lemon wedges can be served on the side if desired.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

Sumakper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

Kruidenper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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