No-Fish Fingers with Creamy Yogurt-Dill Potato Salad
with radish-mesclun salad & lemon wedges4.0(51)
Calories
:
901 kcalProtein
:
17.9g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Gerst
- Gluten
- Haver
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Mesclun is a French salad mix that originates from the Provence region. Its name means "mixture" in the Provençal dialect, and as it only includes young salad leaves, it's typically very tender.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
250 g
Baby potatoes
½ piece
Cucumber
½ piece
Lemon
2.5 g
Fresh dill
(May be present: Selderij)
½ piece
Onion
½ bunch
Radish
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
40 g
Mesclun
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Mustard
½ tablespoon
Sunflower oil
1 tablespoon
Water for the sauce
¼ piece
Low sodium vegetable stock cube
1.5 tablespoon
Extra virgin olive oil
1.5 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3770 kJ
Calories901 kcal
Fat53.2 g
Saturated Fat7.5 g
Carbohydrate79.9 g
Sugar16.5 g
Dietary Fiber16.6 g
Protein17.9 g
Salt1.9 g
Potassium326 mg
Calcium37 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Pan
•Tall-Sided Pan
•Large Salad Bowl
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Wash the baby potatoes and slice them into rounds of 1cm thickness.
- Cook the baby potatoes for 12 - 15 minutes and then drain. Rinse under cold water and set aside.
- Thinly slice the cucumber and transfer to a large bowl. Add a pinch of salt and toss well to combine. Allow to stand for 10 minutes, then drain the excess liquid.
2
- Heat a drizzle of sunflower oil in a frying pan over medium heat. Fry the 'fish' fingers for 3 minutes per side, or until evenly browned.
- Meanwhile, finely chop the onion and the dill.
- Juice half of the lemon and then cut the rest into wedges.
- Remove and discard the radish leaves, then slice the radishes.
3
- In a large salad bowl, combine the extra virgin olive oil and the sugar with half each of the onion and white wine vinegar.
- Add the mesclun, the radishes and some lemon juice as preferred.
- Season to taste with salt and pepper, then toss well to combine. Set aside until serving.
4
- In a large bowl, combine the yogurt with the mayonnaise, dill and mustard, along with the rest of the onion and white wine vinegar. Add the water and crumble in the stock cube (see pantry for amounts).
- Add the cucumber and baby potatoes, then mix well to combine. Season with salt and pepper.
- Serve the potato salad with the radish salad, the 'fish' fingers and the lemon wedges.
