Poultry burger on cauliflower puree with zucchini and carrot salad

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 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. 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. 2

    Mix minced meat, breadcrumbs, onion and parsley. Season with salt and pepper. Form a meatball with moistened hands.

  3. 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. 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. 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. 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. 7

    Drizzle the puree with parsley melt.

Nutrition Facts

KCAL
480 kcal
CARBS
23 g
FATS
29 g
PROTEINS
30 g