This recipe has Fat (total lipid) as 62.2% and Sodium as 67.0% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.5% of RDA
• Calories: 46.5% of RDA
• Carbs: 22.8% of RDA
• Fat (total lipid): 62.2% of RDA
• Fiber: 44.6% of RDA
• Fructose: 4.5% of RDA
• Protein: 16.5% of RDA
• Sodium: 67.0% of RDA
• Sugar: 16.5% of RDA
• Vitamin A (IU): 23.8% of RDA
• Vitamin B6: 291% of RDA
• Vitamin C: 18.1% of RDA
• Iron: 8.6% of RDA
• Magnesium: 71.6% of RDA
• Manganese: 34.5% of RDA
• Niacin: 179% of RDA
• Potassium: 29.0% of RDA
• Zinc: 43.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 400 degrees. Place potatoes in a large pot and just cover with water. Boil until mashable, 10-15 minutes. Drain, mash, and add 2 Tbsp olive oil, salt, pepper, and enough water to make creamy. Set aside to cool.
2.
Saute onion and garlic in 1 Tbsp olive oil on medium heat for 5 minutes and add to potato mixture. Mix in remaining ingredients, except sesame seeds. Stir until dough like consistency is reached, adding more flour as needed. It will be moist, but you should be able to form it into little balls. It's even easier if the potato mixture is cool.
3.
Place sesame seeds in separate shallow bowl. Roll potato mixture into golf ball sized balls and roll in the sesame to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake 15 minutes, then flip over and bake for another 15. They should be golden brown and crispy. Let cool slightly before serving with condiments of choice.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 930
Protein 18.6 g
Carbohydrates 62.6 g
Iron 1.63 mg
Fiber 12.5 g
Calcium 54.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
