Filter
Reset
Sort ByRelevance
ArtistColumbus
Dutch mackerel biscuits with corn cobs
Mackerel biscuits with potato and parsley with corn cobs and cucumber salad.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into equal pieces. Boil them in water with salt, if necessary, for 20 minutes. Drain and drain.
-
In the meantime, cook the corn for 10 minutes in a pan of water. Drain and drain. Heat the grill pan without oil or butter and grill the corn for 6 minutes.
-
Meanwhile, chop the onion and finely chop the parsley. Beat the egg. Remove the skin from the mackerel. Pull the fish meat apart with 2 forks.
-
Halve the cucumbers in the length. Remove the seeds with a spoon and grate the pulp coarsely. Drain for 5 minutes in a colander.
-
Prepare the potatoes with a fork and mix in the egg, onion, half of the parsley and mackerel.
-
Form 3 balls per person of the mixture and press flat to small thick biscuits.
-
Heat the oil in a large frying pan and fry the biscuits over a high heat on both sides until brown.
-
Turn down the heat and fry the biscuits in 4 minutes. Turn halfway.
-
Mix the cucumber with the yogurt and the rest of the parsley. Season with salt and pepper.
-
Serve the mackerel biscuits and corn cobs with the cucumber.
Blogs that might be interesting
-
30 minMain dishpandan rice, Broccoli, oil, red curry paste, chestnut mushrooms, miniature flasks, Red pepper, eggplant,mushroom-vegetable curry -
35 minMain dishWhite bread, milk, nutmeg, curry powder, half-to-half-chopped, smoked bacon, mustard, potatoes, sour apples, onion, butter,homemade slavink with hot lightning -
15 minMain dishbunch onion, farfalle, traditional olive oil, garlic, sprig of rosemary, tuna pieces in olive oil, Tasty vine tomato, artichoke heart in tin, olives,pasta primavera from paulien -
40 minMain dishboiled beetroot, kohlrabi, Red onion, tap water, Red wine vinegar, salt, sugar, medium sized egg, ready-to-eat avocado, capers, fresh chives, chilled cooked quinoa-bulgur mix, lamb's lettuce, roasted pine nuts,quinoa-bulgar salad with pickled vegetables and avocado dressing
Nutrition
565Calories
Sodium13% DV320mg
Fat49% DV32g
Protein46% DV23g
Carbs14% DV42g
Fiber32% DV8g
Loved it