Filter
Reset
Sort ByRelevance
Sweet Tooth
Beef chipolata with cucumber yoghurt
Seasoned sausages with potato wedges, fresh mint, Greek yogurt, cucumber and cress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Fry the potato wedges in the pan in 2 parts brown. Sprinkle with salt. Wash the cucumber, cut the ends and grate the cucumber.
-
Remove the sprigs of the leaves of fresh mint and cut finely.
-
Mix yoghurt with cucumber, garlic, cress and fresh mint (keep some cress and fresh mint for garnishing).
-
Season with salt and pepper. Cut the sausages into slices and mix through the baked potatoes.
-
Serve the mixed lettuce and fresh cucumber-yoghurt dip topped with cress and fresh mint with the baked potatoes with slices of sausage.
Blogs that might be interesting
-
25 minMain dishpotatoes, leeks, Sun dried tomatoes, liquid margarine, steaks du boeuf, grated mature cheese, parsley, garlic,steak du boeuf with au gratin
-
30 minMain dishoil, chicken cloves, Bumbu spice for ajam paniki, pandan rice, cucumber, onions, Chinese coal,chicken ajam paniki with chinese cabbage and cucumber
-
15 minMain dishoil, minced beef, ground cumin, white coal, carrot julienne, taco shells, parsley, grated emmentaler (cheese),winter tacos
-
15 minMain dishpre-cooked potato slices, oil, curry powder, pink salmon, leeks, ginger powder, egg, Japanese soy sauce, cucumbers,salmon burgers with curry potatoes
Nutrition
500Calories
Sodium0% DV1.305mg
Fat40% DV26g
Protein36% DV18g
Carbs16% DV48g
Fiber20% DV5g
Loved it