DO veggie potatoes
with tomato cucumber saladCalorieën
:
585 kcalEiwit
:
31.9g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkCaloriebewust
Eiwitrijk
Allergenen:
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
100 gram
Kipsatéblokjes
250 gram
Aardappelen
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
⅓ stuk(s)
Komkommer
1 stuk(s)
Tomaat
5 gram
Verse koriander en munt
(Kan bevatten: Selderij)
15 gram
Tandooripasta
50 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Geel mosterdzaad
(Bevat: Mosterd)
Zelf toevoegen
1.25 el
Zonnebloemolie
¼ el
[Plantaardige] roomboter
½ el
Wittewijnazijn
½ tl
Suiker
½ el
Honing [of plantaardig alternatief]
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Benodigdheden
•Hapjespan
•Kom
•Saladekom
•Koekenpan
Instructies
1
- Wash the potatoes and cut them into 2 cm chunks.
- Transfer to a deep frying pan, cover with water and boil for 8 minutes, then drain.
- Heat a light drizzle of sunflower oil and a small knob of butter in the same pan over medium-high heat. Meanwhile, pat the potatoes dry with a clean towel or kitchen paper.
- Fry the potatoes for 7 - 10 minutes or until golden brown on all sides. Add the tandoori paste and fry for 1 more minute. Season to taste with salt and pepper.
2
- Meanwhile, chop the onion into half rings.
- In a bowl, mix the white wine vinegar and sugar with a pinch of salt.
- Add the red onion and set aside until serving, stirring occasionally.
3
- Cut the cucumber into crescents.
- Cut the tomato into wedges.
- In a salad bowl, mix the cucumber and tomato with the mustard seeds and extra virgin olive oil to taste.
- Season with salt and pepper.
Did you know... The *ingredient* in this recipe contains vitamin K, a nutrient that helps to keep your bones strong.
4
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the chicken for 6 minutes or until done, turning regularly.
- Add the honey and fry for 1 more minute. Season with salt and pepper.
5
- Finely chop the fresh herbs, keeping them separate.
- Mince or grate the garlic.
- In a bowl, mix the yoghurt with the mint and garlic (see Tip). Season with salt and pepper.
Tip: If you don't like raw garlic, fry it with the chicken instead.
6
- Serve the potatoes, chicken and salad on plates.
- Top the potatoes with the coriander and pickled onion.
- Serve with the yoghurt sauce.
