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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.
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Ingredients
Directions
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Shovel winter peels and potatoes thinly and grate them in a food processor (or with grater).
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Sprinkle the carrot mixture with 1 tsp salt and leave to drain for 15 minutes in colander.
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Combine the surimi with yoghurt mayonnaise and fresh coriander.
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Season the salad with salt and pepper.
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Press out as much moisture as possible from root mixture.
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In bowl root mixture with flour, coriander, beaten egg, mix 1 tsp salt and pepper to taste.
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Heat a large layer of oil in deep frying pan.
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Fill large serving spoon with root mixture and firmly press down so that disc is formed.
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Let the spoon slide into oil and quickly make 2-3 more burgers.
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Turn disc over after 3 min.
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And bake golden brown and cooked for 1-2 minutes.
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Remove from pan, drain on kitchen paper and keep warm.
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Repeat baking until root mixture is empty.
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Carrot burgers serve with surimi salad.
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Tasty with shaved cucumber..
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Nutrition
420Calories
Sodium0% DV1.660mg
Fat49% DV32g
Protein22% DV11g
Carbs8% DV23g
Fiber24% DV6g
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