Indian zucchini pancakes
Finely grate the zucchini with a kitchen grater. Then put in a colander, salt and carefully squeeze out the liquid. Preheat the oven to 200 °C top/bottom heat...
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Tuna burger
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
626
Calories
74 g
Carbohydrates
41 g
Protein
14 g
Fat
Ingredients:
 | Tomatoes (fresh) | ½ (75 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Whole grain rolls | 1 (65 g) |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Breadcrumbs, breadcrumbs | 35 g |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | paprika powder (rose hot) | ½ Tablespoon |
 | Curd cheese, low-fat curd cheese (light) | 20 g |
 | Lettuce leaves (fresh) | 18 g |
 | Spring onions, scallions (fresh) | ½ (23 g) |
 | Tuna fillets (canned, in own juice) | 90 g |
 | Tomato ketchup, tomato ketchup | 2 Teaspoon |
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Preparation:
Step 1:
Chop the peppers and spring onion and put them in a bowl with the cottage cheese, tuna, egg and breadcrumbs. Season with salt, bell pepper and paprika powder and mix well.
Step 2:
Heat olive oil in a non-stick frying pan over medium heat. Meanwhile, shape the tuna mixture into patties about 2cm thick and place them in the pan. Fry until golden brown on both sides.
Step 3:
In the meantime, wash the lettuce leaves and slice the tomato and onion.
Step 4:
Cut rolls in half, toast and top with lettuce, ketchup, tuna patty, tomato and onion.
Macronutrient distribution:
The recipe Tuna burger is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
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