Directions:
- Preheat oven to 425°F
- Use the coarse side of a grater to grate the carrots and zucchini.
- Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl.
- Add the ground beef, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
- Divide mixture evenly into 12 portions, pressing each portion firmly into each depression in a 12 hole muffin pan and smooth the tops.
- Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pan and serve with the mashed potato and tomato sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.72 Kcal (577 kJ) | ||
| Calories from fat | 37.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 64.39mg | 21% | |
| Sodium | 124.91mg | 5% | |
| Potassium | 316.31mg | 7% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 16.34g | 33% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 119.57 Kcal (501 kJ) | ||
| Calories from fat | 32.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 6% | |
|---|---|---|---|
| Cholesterol | 55.91mg | 21% | |
| Sodium | 108.44mg | 5% | |
| Potassium | 274.62mg | 7% | |
| Total Carbs | 6.17g | 2% | |
| Sugars | 3.57g | 16% | |
| Dietary Fiber | 0.8g | 4% | |
| Protein | 14.18g | 33% | |
| Vitamin C | 3mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 11% | |
| Calcium | 16.9mg | 2% | |
* 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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