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Sweet Tooth
Beef chipolata with cucumber yoghurt
Seasoned sausages with potato wedges, fresh mint, Greek yogurt, cucumber and cress.
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Ingredients
Directions
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Heat 1/3 casserole in a frying pan and fry chipolata sausages in 10 min. Around brown and cooked. Heat 2/3 casserole in pan with non-stick coating.
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Fry the potato wedges in the pan in 2 parts brown. Sprinkle with salt. Wash the cucumber, cut the ends and grate the cucumber.
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Remove the sprigs of the leaves of fresh mint and cut finely.
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Mix yoghurt with cucumber, garlic, cress and fresh mint (keep some cress and fresh mint for garnishing).
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Season with salt and pepper. Cut the sausages into slices and mix through the baked potatoes.
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Serve the mixed lettuce and fresh cucumber-yoghurt dip topped with cress and fresh mint with the baked potatoes with slices of sausage.
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Nutrition
500Calories
Sodium0% DV1.305mg
Fat40% DV26g
Protein36% DV18g
Carbs16% DV48g
Fiber20% DV5g
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