Filter
Reset
Sort ByRelevance
Kyle
Crispy pangavis with crisp and fresh tomato salad
Crispy Dutch pangavis with Opperdoezer bock and fresh tomato salad.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash and halve the potatoes and cook them (without peeling them) in a pan of water with a little salt in 20 minutes until tender. Turn off the heat.
-
Drain the potatoes and let dry with the lid on the pan for 1 min.
-
Meanwhile, wash the tomatoes and cut them into pieces. Peel the onion and cut into half rings. Slice the chives.
-
Press out the lemon for the dressing and mix the juice with the oil. Season with salt and pepper.
-
Mix the tomatoes, onion, 2/3 of the chives and the dressing through the salad.
-
Meanwhile, heat the oil in a frying pan with non-stick coating and fry the pangavis over medium heat in 8 min. Around golden brown and done.
-
Turn halfway. Drain on kitchen paper.
-
Spoon the rest of the chives through the bantam and distribute them over the plates. Serve with the pangavis and tomato salad.
Blogs that might be interesting
-
10 minMain dishchicken wing, coconut milk, lime, garlic, chilli pepper flakes, olive oil, fresh coriander, seroendeng,marinated chicken wings in coconut milk and lime -
25 minMain dishwhite quick-cooking rice, traditional olive oil, fresh sliced stew vegetables, finely seasoned tofu stir fry strips, garlic, ketjapmarinade, coconut milk, pak choi,spicy tofu with winter vegetables -
25 minMain dishMihoen, chicken breast, sunflower oil, lime, Japanese soy sauce, sweet chilli sauce, cucumber, fresh spinach,spinach salad with noodles and chicken -
40 minMain dishenvelope saffron threads, water, large onion, Cherry tomatoes, surimi, marinated chicken fillet, traditional olive oil, garlic, dried pepper, risotto rice, chicken broth tablet, water, frozen garden peas, boiled mussels,catalan paella
Nutrition
535Calories
Sodium22% DV535mg
Fat34% DV22g
Protein42% DV21g
Carbs20% DV59g
Fiber32% DV8g
Loved it