No-Fish Fingers with Creamy Yogurt-Dill Potato Salad

Name: No-Fish Fingers with Creamy Yogurt-Dill Potato Salad with radish-mesclun salad & lemon wedges
Total time: 20 min
Yield: 2
Cuisine: German
Ingredients: 6 piece Plant-based fish fingers; 500 g Baby potatoes; 1 piece Cucumber; 1 piece Lemon; 5 g Fresh dill; 1 piece Onion; 1 bunch Radish; 50 g Organic full-fat yogurt; 90 g Mesclun; 2 tablespoon White wine vinegar; 1 teaspoon Mustard; 1 tablespoon Sunflower oil; 2 tablespoon Water for the sauce; ½ piece Low sodium vegetable stock cube; 3 tablespoon Extra virgin olive oil; 3 tablespoon [Plant-based] mayonnaise; 1 teaspoon Sugar; to taste Salt and pepper

with radish-mesclun salad & lemon wedges

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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.

Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Plant-based fish fingers

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Gerst, Haver)

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 Fat7.4 g

Carbohydrate79.9 g

Sugar16.5 g

Dietary Fiber19.6 g

Protein17.9 g

Salt1.9 g

Potassium121.3 mg

Calcium14.5 mg

Iron0.2 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

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.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the 'fish' fingers for 4 - 6 minutes 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.

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.

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.