Monoclonal gammopathy of unknown significance in kidney transplanted patients
Vegetables croquettes
Easy, 35 minutes
Level: Easy
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 1 carrot
- 50 g onion
- 1 potato
- 1 tablespoon of cooked peas
- ½ glove of garlic
- 2 white eggs
- 100 g breadcrumbs
Calories per serving
276 kcal
Carbohydrates
g 67,8
Lipids
g 11,2
Phosphate
mg 88
Protein
g 11,8
Potassium
mg 374
Sodium
mg 223
Preparation
- Soak the breadcrumbs.
- Boil all the vegetables.
- Once cooked, purée the potato and carrot.
- Add the previously boiled diced onion, chopped garlic, nutmeg, oil, egg whites and well-squeezed breadcrumbs to the puree.
- Form croquettes with the mixture and pass it in the flour and breadcrumbs.
- Place the croquettes on a baking tray, pour over a drizzle of oil and bake in the oven at 200 degrees until golden brown.
