Tunachick cutlets with coleslaw
Nutrient content for 2 cutlets per person: Calories 138 kcal Carbs 20 g Fat 5 g Protein 7 g
Nutrient content for 2 cutlets with 300 g of salad per person: Calories 223 kcal Carbs 40 g Fat 5 g Protein 10 g
The health benefits of chickpeas:
* Chickpeas contain a range of nutrients, including protein, which is necessary for bone, muscle, and skin health. For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult's daily protein needs.
* The fiber, potassium, B vitamins, iron, magnesium, and selenium in chickpeas all support heart health. Fiber helps decrease the risk of heart disease by lowering cholesterol levels in the blood. Chickpeas contain no cholesterol.
Recipe for 4 people: 8 medium cutlets
1 jar of chickpeas
60 g of celery
10 g of fresh dill
2 nori sheets
1 tablespoon potato starch
1 tablespoon oil (1/2 goes into cutlets and the other half for frying)
2 g of salt
1 g of black salt
800 g of cabbage
400 g of red cabbage
half a teaspoon of salt
1 tablespoon vegetable yogurt (extra 12 kcal)
a little dill
You need a food processor to make the cutlets quickly. If you do not have a food processor you can also manually chop the ingredients into small pieces. The easiest way to crush chickpeas is to use a fork to crush them. To begin, clean the onion and cut it into four pieces. Add the food processor and finely chop. Then add the rest of the cutlet ingredients to the food processor. Pulse, taking care to make the pieces smaller but not mass in the cream. When the mass of the cutlet has become small pieces, stop pulsing. Take the pan and turn on the stove. Put the pan on the stove and add the oil. Make 8 medium cutlets using a tablespoon. When the pan is hot, place the cutlets on the pan. Fry the cutlets on each side for 5-7 minutes. At the same time, clean the food processor and cut pieces of cabbage. Place a grater on the food processor and grate the cabbage into small strips using the food processor. Place the cabbage salad in a separate bowl, add salt and mix well. Once the cutlets are nicely baked on both sides, place them on a separate plate for a short while to cool. To serve, take a plate, place a salad in the middle of the plate, and cutlets on top. Garnish with a tablespoon of vegetable yogurt and dill. Bon Appetit!
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