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Homepage Recipes Cauliflower Cutlets with Buckwheat and Salad

Cauliflower Cutlets with Buckwheat and Salad

Preparation steps

Kalafiora gotujemy na parze lub tradycyjnie, rozdrabniamy i mieszamy ze zmielonym mięsem, ulubionymi przyprawami i koperkiem. Formujemy kotlety i smażymy na oleju. Kaszę gotujemy według przepisu na opakowaniu. Sałatę rwiemy, mieszamy z jogurtem i doprawiamy.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Birch Pollen-Related Oral Allergy Syndrome, Mugwort-Celery-Spice Syndrome, Cabbage, Latex-Fruit Syndrome, Pork, Millet, Milk, Lactose, Vitamin B12 (Cobalamin), Rennet, Dill, Celery, Rapeseed
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 250 × Gram (1 g)
Weight 250 g
Cauliflower
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Number of servings 100 × Gram (1 g)
Weight 100 g
Butterhead Lettuce
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Number of servings 100 × Gram (1 g)
Weight 100 g
Pork Shoulder
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Number of servings 80 × Gram (1 g)
Weight 80 g
Millet Groats
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Number of servings 80 × Gram (1 g)
Weight 80 g
Natural Yogurt 2%
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Number of servings 16 × Gram (1 g)
Weight 16 g
Garden Dill
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Number of servings 5 × Gram (1 ml)
Weight 5 ml
Cold-Pressed Rapeseed Oil

Nutritional composition for all portions of the recipe

Proteins 20%
35.74g / 80.61 g
Fats 30%
31.38g / 53.74 g
Carbohydrates 50%
78.47g / 89.57 g
Kcal
739.26Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.