RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.4255
Energy (kCal)	317.8989
Carbohydrates (g)	22.6943
Total fats (g)	14.9267
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1251
Fatty acids, total polyunsaturated 17:1 (g)	0.0001
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0589
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4025
Tocopherol, beta (mg)	0.0138
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4389
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2242
Proline (g)	0.1737
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.8856
Adjusted Protein (g)	0.0000
Cystine (g)	0.1289
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.6884
Copper, Cu (mg)	0.4561
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8481
Total lipid (fat) (g)	14.9267
Vitamin K (phylloquinone) (g)	93.6486
Cholesterol (mg)	56.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0055
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.4272
Folate, total (g)	89.7427
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21943.0383
Energy (kcal)	317.8989
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0204
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0573
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	10.5176
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0331
Vitamin C, total ascorbic acid (mg)	25.5822
Lutein + zeaxanthin (g)	1256.1963
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2191
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	76.7154
Fatty acids, total saturated 16:0 (g)	1.3224
Carbohydrate, by difference (g)	22.6943
Vitamin D (IU)	0.0000
Fructose (g)	2.6863
Fluoride, F (g)	30.8360
Aspartic acid (g)	0.6172
Tyrosine (g)	0.1155
Potassium, K (mg)	996.0363
Fatty acids, total saturated 12:0 (g)	6.3931
Vitamin A, RAE (g)	1125.8199
Serine (g)	0.2101
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1747
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	2.2344
Histidine (g)	0.1000
Isoleucine (g)	0.1932
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6959
Water (g)	328.5573
Fatty acids, total saturated 8:0 (g)	0.4488
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10903.5349
Sodium, Na (mg)	191.1868
Iron, Fe (mg)	3.7785
Energy (kJ)	1333.2954
Ash (g)	3.6644
Caffeine (mg)	0.0000
Glycine (g)	0.1580
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5161
Fatty acids, total polyunsaturated (g)	0.7772
Vitamin E (alpha-tocopherol) (mg)	2.8287
Sucrose (g)	4.8970
Vitamin B-6 (mg)	0.5300
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0275
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2525
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3618
Starch (g)	2.9920
Pantothenic acid (mg)	0.6851
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3375
Folate, food (g)	89.7427
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	1.7184
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0216
Choline, total (mg)	107.4490
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.3845
Vitamin B-12 (g)	1.1333
Calcium, Ca (mg)	232.3734
Fatty acids, total saturated 10:0 (g)	0.5173
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0192
Alanine (g)	0.2624
Glutamic acid (g)	0.7294
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4355.2932
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0000
Leucine (g)	0.2921
Folate, DFE (g)	89.7427
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.7170
Tryptophan (g)	0.0434
Threonine (g)	0.3494
Fatty acids, total polyunsaturated 18:1 c (g)	0.0242
Manganese, Mn (mg)	0.8089
Protein (g)	26.4255
Cryptoxanthin, beta (g)	31.6375
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6941
Betaine (mg)	0.6785
Phosphorus, P (mg)	306.0210
Tocopherol, gamma (mg)	0.0501

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft. | 2. Drain off any excess water. | 3. Combine all ingredients except oil and combine well in a food processor or mash together by hand. | 4. Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy). | 5. Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better. | 6. Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over. | 7. Cook for 1 minute periods on each side until they are crisp golden brown on the outside. | 8. If desired, garnish with lemon wedges and serve with a green dipping chutney on the side. | 9. (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	5	ounces	sliced	43.9417	9.8798	2.594	0.3118
carrot	2		peeled grated	50.02	11.6876	1.1346	0.2928
wheat bread	1	slice		-	-	-	-
new potato	4	ounces	boiled	100.8667	0.0	22.44	0.5667
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
mango powder	1/2	teaspoon		100.8667	0.0	22.44	0.5667
garam masala	1/2	teaspoon		100.8667	0.0	22.44	0.5667
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
cilantro	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
salt				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Indian-Seasoned Vegetable Patties