Fish fingers with cucumber salad and potatoes

Name: fish fingers with cucumber salad and potatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 700 g baby potatoes; 6 tablespoons olive oil; 1 cucumber; 150 g Greek yoghurt; 1 tablespoon lemon juice or vinegar; 2 teaspoons dried fresh mint box of spearmint, a 5 g; 1 clove garlic pressed out; 2 to grab Fish sticks freezer, a 10 pieces

A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (duopak), olive oil, cucumber, Greek yoghurt, lemon juice (or vinegar), dried mint (box of spearmint, a 5 g), garlic (extruded), fish fingers (frozen and a 10 pieces) ).

Ingredients

Directions

Bake potatoes in frying pan in 2 tbsp oil in 15-20 min.
Around brown and cooked through (first 5 min.
With lid on pan, over medium heat).
Slice cucumber thinly, halve in length and scrape out with teaspoon of seed.
Cucumber above grater coarse grating.
Remove moisture and grate through yoghurt.
Season with 1 tbsp oil, lemon juice, mint, garlic, salt and pepper.
Cook 3 tbsp oil in large frying pan (or 2 small pans) and bake fish fingers in 5-8 min.
Brown and cooked.
Sprinkle the lambs with salt and spread over four plates with fish sticks and cucumber salad..

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Nutrition

520Calories

Sodium7% DV160mg

Fat40% DV26g

Protein48% DV24g

Carbs16% DV47g

Fiber8% DV2g

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