Albóndigas de verduras con ensalada de maíz
Allergens:
Ingredients for 5 portions
Calculate portions
Small aubergine
0.5 kg
Garlic, bulb
1.0 ud
Breadcrumbs
0.15 kg
Table salt
5.0 g
Ground white pepper
0.5 g
Cumin
0.5 g
Plain flour
0.1 kg
Sunflower oil
0.2 l
Tomato sauce
0.5 l
Lettuce
0.5 ud
Spring onions
0.3 ud
Canned sweet corn
0.05 kg
Grated carrot
0.05 kg
Onion
0.167 kg
Garlic, bulb
0.267 ud
Green pepper
0.1 kg
Diced tomato
0.667 kg
Sunflower oil
0.017 l
Elaboration
PREELABORACIONES
- Pelar y cortar la berenjena en dados de 1cm.
- Pelar la cebolla y el ajo, cortar en brunoise por separado.
- Cortar la cebolleta en juliana fina para la ensalada.
ELABORACIÓN
- Elaborar la salsa de tomate.
Para las albóndigas:
- Pochar la cebolla con el ajo.
- Añadir la berenjena y cocinar todo junto. Dejar enfriar.
- Añadir fuera del fuego, el huevo, pan rallado y la condimentación (sal, pimienta y comino).
- Formar bolas de 40 g (3 ud por ración), pasarlas por harina y freír.
MONTAJE
- Colocar la ensalada de lechuga, cebolleta, zanahoria y maíz, en un lado del plato.
- Al otro lado, salsear con tomate y colocar encima las albóndiga de berenjena calientes.
Nutritional information (1 portion)
Energy
650.6
kcal
Carbohydrates
47.4
g
Proteins
9.75
g
Lipids
45.96
g
Fiber
6.2
g
Saturates
6.59
g
Monounsaturated fatty acids
12.26
g
Polyunsaturated fatty acids
26.63
g
Cholesterol
46.15
mg
Calcium
195.86
mg
Iron
4.33
mg
Zinc
24.88
mg
Vitamin A
207.04
ug
Vitamin C
54.07
g
Folic acid
99.63
ug
Salt (Sodium)
897.74
mg
Sugars
4.77
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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