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Kyle
Crispy pangavis with crisp and fresh tomato salad
Crispy Dutch pangavis with Opperdoezer bock and fresh tomato salad.
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Ingredients
Directions
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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.
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Drain the potatoes and let dry with the lid on the pan for 1 min.
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Meanwhile, wash the tomatoes and cut them into pieces. Peel the onion and cut into half rings. Slice the chives.
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Press out the lemon for the dressing and mix the juice with the oil. Season with salt and pepper.
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Mix the tomatoes, onion, 2/3 of the chives and the dressing through the salad.
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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.
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Turn halfway. Drain on kitchen paper.
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Spoon the rest of the chives through the bantam and distribute them over the plates. Serve with the pangavis and tomato salad.
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Nutrition
535Calories
Sodium22% DV535mg
Fat34% DV22g
Protein42% DV21g
Carbs20% DV59g
Fiber32% DV8g
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