Filter
Reset
Sort ByRelevance
Andrew Blaine
Carrot burgers with surimi salad
A tasty recipe. The main course contains the following ingredients: fish, winter roots, solid potatoes (peeled), surimisticks (fish, 150 g), yoghurt mayonnaise, fresh coriander ((15 g), chopped), flour, ground coriander (ketoembar), eggs (beaten) and oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Shovel winter peels and potatoes thinly and grate them in a food processor (or with grater).
-
Sprinkle the carrot mixture with 1 tsp salt and leave to drain for 15 minutes in colander.
-
Combine the surimi with yoghurt mayonnaise and fresh coriander.
-
Season the salad with salt and pepper.
-
Press out as much moisture as possible from root mixture.
-
In bowl root mixture with flour, coriander, beaten egg, mix 1 tsp salt and pepper to taste.
-
Heat a large layer of oil in deep frying pan.
-
Fill large serving spoon with root mixture and firmly press down so that disc is formed.
-
Let the spoon slide into oil and quickly make 2-3 more burgers.
-
Turn disc over after 3 min.
-
And bake golden brown and cooked for 1-2 minutes.
-
Remove from pan, drain on kitchen paper and keep warm.
-
Repeat baking until root mixture is empty.
-
Carrot burgers serve with surimi salad.
-
Tasty with shaved cucumber..
Blogs that might be interesting
-
55 minMain dishsplit peas, beef broth tablets, winter carrot, onion, garlic, bay leaves, chorizo sausage, garden peas, chickpeas,pea soup with chorizo and chickpeas
-
25 minMain dishpandan rice, oil, pork slices, onion, Bumbu spice red curry, coconut milk, Broccoli,mild thai pork curry
-
25 minMain dishchicory, olive oil, chicken breast, mushroom, chives, cherry / cherry tomato, powdered sugar, noodles, fresh parsley,roasted chicory with chicken strips and noodles
-
35 minMain dishbeef fillets, full spicy red wine, meat fond, garlic, thyme, crushed (four-seasons) peppercorns, ice-cold butter,poached tenderloin
Nutrition
420Calories
Sodium0% DV1.660mg
Fat49% DV32g
Protein22% DV11g
Carbs8% DV23g
Fiber24% DV6g
Loved it