Fish and chips with spitskoolsla

Name: fish and chips with spitskoolsla
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 el traditional olive oil; 600 g potato wedges; 4 frozen junk; 2 Royal Gala apple cleaned up; 20 g fresh flat parsley; 400 g cut pointed cabbage bag; 150 g carrot julienne bag; 6 el salad dressing with yogurt

Lekkerbekjes with a salad of cabbage, apple, carrot, parsley and salad dressing.

Ingredients

4 el traditional olive oil
600 g potato wedges
4 frozen junk
2 Royal Gala apple cleaned up

20 g fresh flat parsley
400 g cut pointed cabbage bag
150 g carrot julienne bag
6 el salad dressing with yogurt

Directions

Heat the oil in a frying pan and fry the potato wedges in 12 min. Until golden brown and done.
In the meantime, heat the rest of the oil in another frying pan and fry the food on low heat for 4 minutes. Turn halfway.
Meanwhile, grate the apple with the peel and finely chop the parsley. Mix with cabbage, carrot and salad dressing in a bowl.
Season with pepper and salt. Serve with the fish and potatoes.