• high fat 18.28g 19.28%
  • high sat fat 4.19g 4.19%
  • med salt 278.91mg 0.27%
  • low sugar 1.88g 1.88%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine all ingredients in a large bowl. Mix well.
  2. Place teaspoons of meat mixture onto an oiled baking tray.
  3. Cover tray with a sheet of aluminium foil.
  4. Bake at 180°C for 15 minutes.  Serve hot.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
12.37g
100.00g
Energy (kJ)
137.54kJ
1112.15kJ
Protein (g)
2.54g
20.56g
Total fat (g)
2.26g
18.28g
- Saturated fat (g)
0.52g
4.19g
- Polyunsaturated fat (g)
0.60g
4.89g
- Monounsaturated fat (g)
1.01g
8.15g
Cholesterol (mg)
4.08mg
32.99mg
Carbohydrate-available (g)
0.46g
3.72g
CarbohydrateSE (g)
0.46g
3.72g
- Sugars (g)
0.23g
1.88g
Water (g)
6.44g
52.04g
Dietary fibre (g)
0.36g
2.92g
Thiamin (mg)
0.01mg
0.05mg
Riboflavin (mg)
0.01mg
0.08mg
Niacin (mg)
0.80mg
6.48mg
Niacin equivalents (mg)
1.31mg
10.57mg
Vitamin C (mg)
0.17mg
1.40mg
Total folate (ug)
2.89ug
23.40ug
Total vitamin A equivalents (ug)
0.52ug
4.22ug
Retinol (ug)
0.01ug
0.07ug
Beta carotene equivalents (ug)
3.05ug
24.65ug
Sodium (mg)
34.49mg
278.91mg
Potassium (mg)
50.40mg
407.52mg
Magnesium (mg)
7.53mg
60.90mg
Calcium (mg)
2.03mg
16.42mg
Phosphorus (mg)
29.48mg
238.34mg
Iron (mg)
0.27mg
2.17mg
Zinc (mg)
0.44mg
3.55mg

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This page has been produced in consultation with and approved by: RMIT - Consumer Science

Last updated:

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