Calorie Smart & Quick (25 min) & Veggie - No Meatreplacer - Potato - German - use EID: sauerkraut
with fresh potatoes
Allergenen:
Mosterd
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Aardappelen
½ stuk(s)
Appel
75 gram
Wittekool en wortel
½ stuk(s)
Rode ui
75 gram
Zuurkool
½ zakje(s)
Geel mosterdzaad
(Bevat: Mosterd)
60 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
1.5 tl
Gerookt paprikapoeder
2.5 gram
Verse dille
(Kan bevatten: Selderij)
2.5 gram
Verse bieslook
(Kan bevatten: Selderij)
Zelf toevoegen
1 el
Zonnebloemolie
naar smaak
Peper en zout
½ el
[Plantaardige] mayonaise
Benodigdheden
•Kleine kom
•Hapjespan met deksel
•Kom
Instructies
1
- Finely chop the onion.
- Wash the baby potatoes and cut into quarters. Heat a drizzle of sunflower oil in a lidded deep frying pan and fry the baby potatoes and onion for 10 minutes over medium heat, covered. Remove the lid and continue frying for a further 2 minutes, tossing regularly. Season with salt and pepper.
- Weigh and dice the cheese. In a small bowl mix the halloumi with the smoked paprika.
2
- Grate the apple. In a bowl, mix the mayonnaise and apple with the sauerkraut and slaw mix. Season to taste with salt and pepper.
- Heat a drizzle of sunflower oil in a clean non-stick frying pan over medium-high heat and fry the cheese for 2 – 3 minutes or until crispy.
3
- In the meantime chop the fresh herbs while keeping them separate.
- Mix the dill with the potatoes and add the mustard seed.
- Mix the chives with sauerkraut salad.
4
-
Serve the potatoes with the sauerkraut salad on the side, top with the crispy cheese cubes.
