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Crumbed Calamari Rings with Lentil Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

30.3g

Energy (kJ)

2908kJ

Energy (kcal)

695kcal

Carbohydrate incl. fibre (g)

126.9g

Carbohydrate excl. fibre (g)

103.0g

Sugar (g)

10.0g

Fibre (g)

23.9g

Fat (g)

7.2g

Saturated fat (g)

1.8g

Unsaturated fat (g)

4.3g

Monounsaturated fat (g)

2.2g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.4g

Cholesterol (mg)

54mg

Sodium (mg)

701mg

Salt (g)

1.75g

Vitamin A (IU)

5607IU

Vitamin C (mg)

19.4mg

Calcium (mg)

153mg

Iron (mg)

10.50mg

Potassium (mg)

1231mg

Total

121.4g

11632kJ

2780kcal

507.6g

412.0g

40.0g

95.6g

28.7g

7.2g

17.0g

8.6g

8.4g

1.5g

216mg

2805mg

7.02g

22428IU

77.6mg

611mg

41.98mg

4923mg

  • 100 g breadcrumbs
  • 30 ml fresh coriander, finely chopped
  • 1 eggs, beaten
  • 15 ml honey
  • 15 ml mustard
  • 400 g calamari rings
  • oil (for frying)
  • 225 g mushrooms, sliced
  • 50 g chives, chopped
  • 1 Knorr vegetable stock pot
  • 10 ml Stork margarine
  • 300 g rice, cooked
  • 250 g lentils, cooked or canned
  • 50 g carrot, grated
  • 50 g celery, julienned
  • 120 g cherry tomatoes
  • 100 g cucumber, sliced
  • 100 g lettuce, shredded