Directions:
- Heat oven to 175C.
- Peel and boil the potatoes.
- Make the coleslaw: Shred the cabbage into a bowl. Add sugar, pepper and vinegar. Mix it all with your hands – squeeze it properly, like you’re trying to mash it, so that it softens. Add grated carrot, mustard and yoghurt and mix. Set aside.
- Grate the beetroot and the cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly.
- Shape the mixture into fairly thin burgers (about 1,5 cm or 1 ).
- Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
- Toast the bread. Add a dollop of the coleslaw on each slice and top with the burger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.72 Kcal (1297 kJ) | ||
| Calories from fat | 110.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 41.07mg | 14% | |
| Sodium | 171.78mg | 7% | |
| Potassium | 440.16mg | 9% | |
| Total Carbs | 23.35g | 8% | |
| Sugars | 7.19g | 29% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 27.81g | 56% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1mg | 5% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 87.14 Kcal (365 kJ) | ||
| Calories from fat | 31.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 19% | |
|---|---|---|---|
| Cholesterol | 11.56mg | 14% | |
| Sodium | 48.33mg | 7% | |
| Potassium | 123.84mg | 9% | |
| Total Carbs | 6.57g | 8% | |
| Sugars | 2.02g | 29% | |
| Dietary Fiber | 1.65g | 23% | |
| Protein | 7.83g | 56% | |
| Vitamin C | 7.1mg | 42% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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