Poultry burger on cauliflower puree with zucchini and carrot salad
very easy
25 mins
25 mins
Ingredients
- 300 g Cauliflower
- 7-10 Tbsp Salt
- 30 g Onion
- 4 Stem(s) Parsley
- 75 g Poultry minced meat
- 1/2 TEASPOON Breadcrumbs
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 200 g Carrot
- 150 g Courgette
- 1 TABLESPOON White wine vinegar
- 1 TEASPOON Butter or margarine
- 2 g Sesame seed
- 50 ml low-fat milk (1,5 % fat)
- 7-10 Tbsp grated nutmeg
Directions
- 1
Clean the cauliflower, cut into florets and cook in boiling salted water for 10-15 minutes. Meanwhile peel onion and cut into fine pieces. Wash 2 stems of parsley, shake dry, pluck leaves and chop finely.
- 2
Mix minced meat, breadcrumbs, onion and parsley. Season with salt and pepper. Form a meatball with moistened hands.
- 3
Heat 1 tablespoon of oil in a frying pan. Fry the meatball for 8-10 minutes while turning. Peel the carrots. Clean and wash the zucchini. Cut carrots and zucchini into long strips with a spiral slicer.
- 4
Season vinegar with salt and pepper. Stir in 1 tablespoon of oil drop by drop. Wash 2 stalks of parsley, shake dry, pluck leaves and chop finely. Melt the fat in a small pot, remove from the heat and add the parsley.
- 5
Add the sesame seeds to the meatball in the pan, roll the meatball in it and fry for 1-2 more minutes. Drain the cauliflower, put it back into the pan and let it evaporate. Warm up the milk in a pot.
- 6
Mash the cauliflower lightly with a potato masher and add milk. Season to taste with salt, pepper and nutmeg. Mix carrot, zucchini and vinaigrette. Serve with mashed potatoes, meatball and salad.
- 7
Drizzle the puree with parsley melt.
Nutrition Facts
480 kcal
23 g
29 g
30 g
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