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
-
30 minMain dishtuna, pizzas, tomatoes, rucola lettuce, basil dressing,tuna pizza with fast tomato salad -
70 minMain disholive oil, chicken breast, dried Italian herbs, mozzarella in slices, fresh oregano, Parmesan cheese, onion, garlic, tomato, fresh thyme,chicken with tomato sauce from the oven -
70 minMain dishorange, traditional olive oil, Olde English orange marmalade, crema di balsamic, chicken drumsticks,drumsticks with balsamic and orange -
30 minMain dishoil, root, baking flour, Indian curry paste, tomato cubes, white quick-cooking rice, fish fillet, coriander, full yogurt, cucumber, shallot, coriander, fresh mint, lemon, olive oil,Indian fish curry with spicy cucumber salad
Nutrition
535Calories
Sodium22% DV535mg
Fat34% DV22g
Protein42% DV21g
Carbs20% DV59g
Fiber32% DV8g
Loved it