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牛肉土豆饼

牛肉土豆饼
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 890 kcal
45% DV
总脂肪 53.0g
82% DV
单不饱和脂肪22.0g
多不饱和脂肪14.0g
饱和脂肪14.0g
反式脂肪0.8g
总碳水化合物 78.0g
26% DV
膳食纤维7.0g
淀粉61.0g
糖10.0g
蛋白质 24.0g
48% DV
动物蛋白20.0g
植物蛋白4.0g

关于

这道牛肉土豆饼通常搭配厚切薯条、几颗煎肉丸和番茄酱一起食用，口感扎实饱满。整份餐点热量和脂肪较高，蛋白质适中，土豆与酱料则带来较多碳水化合物。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素9.0mcg30%
胆碱95.0mg17%
叶酸52.0mcg13%
烟酸5.8mg36%
泛酸1.4mg28%
维生素B20.3mg25%
维生素B10.3mg23%
维生素A35.0mcg4%
维生素B121.9mcg79%
维生素B60.8mg46%
维生素C18.0mg20%
维生素D0.4mcg2%
维生素E3.2mg21%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙78.0mg8%
铜260.0mcg29%
铁3.6mg20%
镁58.0mg14%
磷290.0mg41%
钾1280.0mg27%
硒24.0mcg44%
钠1180.0mg51%
锌4.8mg44%

牛肉土豆饼

一道咸香的煎制料理，将土豆泥与牛肉、洋葱和面包糠混合，整形成小饼后煎至金黄。搭配番茄酱和樱桃番茄简单享用。

Ingredients
  • 土豆 180 g

  • 牛肉 120 g

  • 洋葱 40 g

  • 面包糠 25 g

  • 鸡蛋 25 g

  • 植物油 20 g

  • 番茄酱 15 g

  • 樱桃番茄 20 g

  • 盐 3 g

  • 黑胡椒 2 g


    • Total: 430 g

    Instructions
  • 1. 将土豆煮至软熟，然后沥干并压成泥。

  • 2. 将洋葱切碎，与牛肉、鸡蛋、面包糠、盐和黑胡椒混合。

  • 3. 将牛肉混合物与土豆泥拌匀，整形成小饼。

  • 4. 平底锅中用中火加热植物油，将小饼煎至表面上色且内部熟透。

  • 5. 搭配番茄酱和樱桃番茄一同食用。


    • Prep time: 15 分钟
    Cook time: 20 分钟

    Helpful tips
  • 整形前让土豆泥稍微放凉，口感会更好。

  • 如果混合物感觉太软，可以再加一点面包糠。

  • 用中火烹调，这样小饼能上色而不易煎焦。
    • 均衡饮食
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