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AMY BIRKNER
Fish stick burger with carrot spread and herb fries
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Ingredients
Directions
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Preheat the oven to 200 ° C. Prepare the oven fries according to the instructions on the packaging. Put the Italian bread rolls in the oven for the last 5 minutes.
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Mix the carrot with the garlic, the yogurt and 1 tablespoon of pesto.
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Heat the oil and fry the fish fingers 2-3 minutes per side.
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Divide the root spread over the bottom bread halves. Put the fish sticks on top, spread the cucumber over it and put the bread caps on it.
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Sprinkle the fries with salt and Italian herbs. Mix the rest of the pesto with the mayonnaise.
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Serve the fish burger with the fries and mayonnaise.
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Nutrition
1145Calories
Sodium0% DV0g
Fat75% DV49g
Protein56% DV28g
Carbs47% DV141g
Fiber0% DV0g
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