4 Serves
522 Mins
Soak the dried white peas in water for at least 8 hours. Drain and boil them in a large pot with water and turmeric until soft and tender.
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Vitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
85 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Prepare the potato patties by mashing boiled potatoes and mixing them with salt, pepper, and spices. Shape into flat discs.
Heat oil in a frying pan and pan-fry the potato patties until golden brown and crispy on both sides.
In a separate saucepan, prepare the tempering for the ragda using cumin seeds and onions, then combine with the boiled peas and season with salt and pepper.
25
g95
g20
g
Yemeni
