{"id":2040,"date":"2015-03-17T06:54:40","date_gmt":"2015-03-17T06:54:40","guid":{"rendered":"https:\/\/asfema.org\/blog\/?p=2040"},"modified":"2015-03-17T06:54:40","modified_gmt":"2015-03-17T06:54:40","slug":"hamburguesas-de-yuca-y-calabaza","status":"publish","type":"post","link":"https:\/\/asfema.org\/blog\/index.php\/hamburguesas-de-yuca-y-calabaza\/","title":{"rendered":"Hamburguesas de Yuca y Calabaza"},"content":{"rendered":"<p><strong>Ingredientes:<\/strong><\/p>\n<p><a href=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/03\/hamburguesa.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-2041\" src=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2015\/03\/hamburguesa-300x258.jpg\" alt=\"hamburguesa\" width=\"300\" height=\"258\" \/><\/a><\/p>\n<ul>\n<li>300 gr de yuca cocida<\/li>\n<li>100 gr calabaza cocida<\/li>\n<li>\u00bd cebolla peque\u00f1a picada o rallada<\/li>\n<li>Cebollino o perejil picado<\/li>\n<li>1 cdita. de piment\u00f3n de la Vera ahumado<\/li>\n<li>\u00bd diente de ajo<\/li>\n<li>Sal y pimienta al gusto<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n:<\/strong><\/p>\n<ol>\n<li>En primero lugar tendremos que cocinar la yuca y la calabaza. Tendr\u00e1n que ser cocidas en ollas distintas: la yuca en una olla a presi\u00f3n, cortada en trozos medianos, sumergida en agua y sal. Una vez la olla arranque la presi\u00f3n, dejamos que se cueza unos 10 minutos y apagamos el fuego.\u00a0La calabaza la coceremos al vapor (si posible), hasta que est\u00e9 blanda, casi para aplastarla<\/li>\n<\/ol>\n<ol start=\"3\">\n<li>Dejaremos que se enfr\u00eden ambas cosas y mientras tanto machacamos el ajo con la sal y el perejil en un mortero.<\/li>\n<\/ol>\n<ol start=\"4\">\n<li>Una vez que se enfr\u00eden las verduras, ponemos\u00a0el tub\u00e9rculo y la calabaza en un bol grande y aplastamos todo con un tenedor o con el aplastador manual de patatas.<\/li>\n<\/ol>\n<ol start=\"5\">\n<li>A continuaci\u00f3n, a\u00f1adimos el ajo y perejil machacados previamente, el piment\u00f3n de la vera, la cebolla y sal pimenta, en el caso de que compruebe que falta sal.<\/li>\n<\/ol>\n<ol start=\"6\">\n<li>Para fre\u00edr las hamburguesas, cogemos una buena cantidad de masa con una cuchara sopera y en una sart\u00e9n rociada con un poco de aceite de oliva, echamos una cucharada colmada de la mezcla y vamos dando forma de hamburguesa por ambos lados.<\/li>\n<\/ol>\n<p><strong><em>Nota de inter\u00e9s<\/em><\/strong><strong><em>:<\/em><\/strong><em> en la yuca, una vez cocida, tiene\u00a0una especie de ra\u00edz en el centro, que tendr\u00e1 que ser retirada antes de aplastarla. <\/em><\/p>\n<table width=\"576\">\n<tbody>\n<tr>\n<td colspan=\"6\" width=\"576\"><strong>An\u00e1lisis Nutricional por 100gr de esta receta<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"5\" width=\"411\"><strong>Aminograma<\/strong><\/td>\n<td width=\"165\"><strong>Prote\u00ednas<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Valina \u00a0<\/strong><\/td>\n<td width=\"94\"><strong>35mg<\/strong><\/td>\n<td width=\"106\"><strong>Triptofano<\/strong><\/td>\n<td width=\"95\"><strong>12g<\/strong><\/td>\n<td rowspan=\"5\" width=\"165\"><strong>1,10gr<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Leucina<\/strong><\/td>\n<td width=\"94\"><strong>46mg<\/strong><\/td>\n<td width=\"106\"><strong>Arginina<\/strong><\/td>\n<td width=\"95\"><strong>54mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Isoleucina<\/strong><\/td>\n<td width=\"94\"><strong>40mg<\/strong><\/td>\n<td width=\"106\"><strong>Histidina<\/strong><\/td>\n<td width=\"95\"><strong>16mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Fenilalanina<\/strong><\/td>\n<td width=\"94\"><strong>35mg<\/strong><\/td>\n<td width=\"106\"><strong>Metionina<\/strong><\/td>\n<td width=\"95\"><strong>11mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" width=\"116\"><strong>Lisina<\/strong><\/td>\n<td width=\"94\"><strong>54mg<\/strong><\/td>\n<td width=\"106\"><strong>Treonina<\/strong><\/td>\n<td width=\"95\"><strong>29mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"105\"><strong>Tirosina<\/strong><\/td>\n<td colspan=\"2\" width=\"105\"><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15mg<\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><\/td>\n<td width=\"165\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"6\" width=\"576\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" width=\"210\"><strong>Grasas <\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><strong>Carbohidratos<\/strong><\/td>\n<td width=\"165\"><strong>Calor\u00edas<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" width=\"210\"><strong>1,55 g<\/strong><\/td>\n<td colspan=\"2\" width=\"201\"><strong>42,20 g<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/td>\n<td width=\"165\"><strong>180 kcal<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"105\"><\/td>\n<td width=\"11\"><\/td>\n<td width=\"94\"><\/td>\n<td width=\"106\"><\/td>\n<td width=\"95\"><\/td>\n<td width=\"165\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><em>\u00a0<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 300 gr de yuca cocida 100 gr calabaza cocida \u00bd cebolla peque\u00f1a picada o rallada Cebollino o perejil picado 1 cdita. de piment\u00f3n de la Vera ahumado \u00bd diente de ajo Sal y pimienta al gusto Elaboraci\u00f3n: En primero lugar tendremos que cocinar la yuca y la calabaza. Tendr\u00e1n que ser cocidas en ollas &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/asfema.org\/blog\/index.php\/hamburguesas-de-yuca-y-calabaza\/\"> <span class=\"screen-reader-text\">Hamburguesas de Yuca y Calabaza<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[200,1],"tags":[29,208,207],"acf":[],"_links":{"self":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2040"}],"collection":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2040"}],"version-history":[{"count":1,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2040\/revisions"}],"predecessor-version":[{"id":2042,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2040\/revisions\/2042"}],"wp:attachment":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}