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ArtistColumbus
Dutch mackerel biscuits with corn cobs
Mackerel biscuits with potato and parsley with corn cobs and cucumber salad.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil them in water with salt, if necessary, for 20 minutes. Drain and drain.
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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.
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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.
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Halve the cucumbers in the length. Remove the seeds with a spoon and grate the pulp coarsely. Drain for 5 minutes in a colander.
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Prepare the potatoes with a fork and mix in the egg, onion, half of the parsley and mackerel.
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Form 3 balls per person of the mixture and press flat to small thick biscuits.
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Heat the oil in a large frying pan and fry the biscuits over a high heat on both sides until brown.
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Turn down the heat and fry the biscuits in 4 minutes. Turn halfway.
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Mix the cucumber with the yogurt and the rest of the parsley. Season with salt and pepper.
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Serve the mackerel biscuits and corn cobs with the cucumber.
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Nutrition
565Calories
Sodium13% DV320mg
Fat49% DV32g
Protein46% DV23g
Carbs14% DV42g
Fiber32% DV8g
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