Stuffed Potato Croquettes - BeeaaB - MyBeeaaB

Name: Stuffed Potato Croquettes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Peppers, sweet, green, 60 gr; Carrots, 20 gr; Tomato products, canned, paste, with salt 10 gr; Salt, table 1 gr; Spices, pepper, black 1 gr; Spices, turmeric, ground 1 gr; Spices, thyme, dried 1 gr; Spices, mace, ground 1 gr; Parsley, fresh 1 Tbsp (4 gr); Onions, yellow, sauteed 15 gr; Mushrooms, white, stir-fried 50 gr; Potatoes, boiled, cooked without skin, flesh, without salt 500 gr; Wheat flour, whole-grain 2 Tbsp (26 gr); Bread crumbs, dry, grated, plain 5 Tbsp (65 gr); Oil, olive, salad or cooking 10 Tbsp (60 gr); Salt, table 2 gr; Spices, pepper, black 2 gr; Parsley, fresh 1 Tbsp (4 gr); Egg, whole, cooked, fried 2 Unit (100 gr)

Cooking time in 20 minutes

Servings 1 Person

BeeaaB Point: 9

BeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Stuffed Potato Croquettes and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

66%

Carbohydrate

58%

Protein

30%

Threonine

86%

Isoleucine

105%

Leucine

78%

Lysine

64%

Valine

108%

Tryptophan

124%

Histidine

75%

Tyrosine + Phenylalanine

114%

Methionine + Cysteine

94%

Fat

99%

Essential Fatty Acids (PUFA)

44%

Omega-3

56%

Omega-6

66%

MUFA

181%

SFA

53%

Cholesterol

80%

Trans fats

Fiber

57%

Water

16%

Total Sugar

21%

Vitamins

vitamin c

80%

Thiamine vitamin b1

118%

Riboflavin vitamin b2

92%

Niacin vitamin b3

97%

Pantothenic acid vitamin b5

116%

Pyridoxine vitamin b6

152%

Folate vitamin b9

63%

Cobalamin vitamin b12

50%

Choline

76%

vitamin a

50%

vitamin d

15%

vitamin k

184%

vitamin e

72%

Minerals

Calcium

30%

Iron

141%

Magnesium

52%

Sodium

130%

Zinc

46%

Selenium

119%

Potassium

77%

Phosphorus

100%

Manganese

132%

Copper

167%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Necessary ingredients inside the croquette

Food itemValue

Peppers, sweet, green,60 gr

Carrots,20 gr

Tomato products, canned, paste, with salt10 gr

Salt, table1 gr

Spices, pepper, black1 gr

Spices, turmeric, ground1 gr

Spices, thyme, dried1 gr

Spices, mace, ground1 gr

Parsley, fresh1 Tbsp (4 gr)

Onions, yellow, sauteed15 gr

Mushrooms, white, stir-fried50 gr

Necessary ingredients for croquet

Food itemValue

Potatoes, boiled, cooked without skin, flesh, without salt500 gr

Wheat flour, whole-grain2 Tbsp (26 gr)

Bread crumbs, dry, grated, plain5 Tbsp (65 gr)

Oil, olive, salad or cooking10 Tbsp (60 gr)

Salt, table2 gr

Spices, pepper, black2 gr

Parsley, fresh1 Tbsp (4 gr)

Egg, whole, cooked, fried2 Unit (100 gr)

How to prepare the ingredients inside the croquette

Pour a tablespoon of olive oil in a frying pan and put it on a low heat. When it gets hot, fry 60 grams of raw onion. When it turns golden, add turmeric (1 gram), then carrots (20 grams). ) and we add bell peppers (60 grams) and raw mushrooms (60 grams) that we have previously boiled. Add salt (1 gram), pepper (1 gram), thyme powder (1 gram) and nutmeg (1 gram) when it is fried a little. Next, we dilute the tomato paste (10 grams) with a small amount of hot water and add it to the ingredients along with jaghari (1 g) and put the lid on the container and let it cook for 10 minutes. We must make sure that the water in the ingredients is completely dry at the end.

How to prepare croquettes

We boil raw potatoes (525 grams) and then beat them well with a meat grinder until they become soft like dough. Break 2 raw eggs in a bowl and beat them a little and add them to the potatoes. We add flour (2 g), parsley (1 g), salt (2 g) and pepper (2 g) to the dough and mix everything well until it is uniform. Note: Some types of breadcrumbs have spices, so be careful before adding salt and pepper. We put a small spoonful of the vegetable mixture in the middle and put the potato on top of the ingredients so that it looks like a small meatball, about the size of an egg. Then we roll it in breadcrumbs (5 g) until it is completely coated. Pour oil into a small container that can hold 2 to 3 croquettes (it is better if the croquettes are immersed in the oil when frying) and put it on a low heat. Heat the oil well (the temperature of the oil should be such that there is no need for the croquettes to stay in the oil for too long and absorb the oil too much), we put 2 to 3 prepared croquettes in it, as soon as they become golden, remove the extra oil from the croquettes. We take it with a clean napkin and put it in a container.