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A gluten free main meal.
材料
做法
- Place chick peas, egg whites, seasonings, flour, and soy sauce in processor and pulse until blended.
- Add veggies and pulse, stir, pulse, stir, etc until veggies are chopped pretty finely, but still visible.
- Put mix into large bowl and add in quinoa and bread crumbs and use a spatula to blend well.
- Spray non stick skillet with olive oil spray. Using 1/3 cup measuring cup form into patties directly in the pan.
- Fry at a low temperature slowly (this will ensure more firm patties) turning after top of patties start to look dryer. Then carefully flip to keep patties together. Cook a few minutes on each side and continue to flip until browned on each side.
25个用户收藏这个菜谱。
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评论
I think there's way too many ingredients for me to be able to make them. I like recipes that have just a few ingredients and are easy to make. There's a lot of sodium, but it could help increase my iron intake. 170% RDA of iron. Can;t have broccoli or chickpeas, though, and soy sauce is not allowed, so i wouldn't use it.
2017年11月21日 会员:: crstlgls
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这顿饭准备得很快,营养丰富,非常适合早餐。
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蛋白质包装的菜。
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无糖甜点或小吃。
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美味又容易做的湯。
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营养总结:
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Quinoa Veggie Burgers的每一食用份量含有89卡路里
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热量分解: 8% 脂肪, 70% 碳水物, 22% 蛋白质. |
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营养成分
食用量
每份
能源
373 千焦
89 千卡
蛋白质
5.13克
脂肪
0.84克
饱和脂肪
0.049克
反链脂肪
0克
多不饱和脂肪
0.176克
单不饱和脂肪
0.111克
胆固醇
0毫克
碳水化合物
16.44克
糖
1.12克
纤维
3.8克
钠
343毫克
钾
85毫克
热量分解:
碳水化合物 (70%)
脂肪 (8%)
蛋白质 (22%)
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