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RB1953
Salmon nuggets with potato wedges and carrot salad
Quick meal with salmon nuggets, baked potatoes and a salad of winter carrots and corn.
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Ingredients
Directions
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Peel the carrots with a peeler and grate them coarsely.
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Grate the yellow skin of the lemon and squeeze out the fruit. Mix the juice and grate through the roots. Stir in the corn.
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Heat the oil in a large frying pan and fry the potatoes in 10 min. Golden brown and done.
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Heat the rest of the oil and fry the salmon nuggets in 7 min. Brown and done. Turn halfway.
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Cut the parsley finely and mix through the potatoes. Serve the salmon nuggets with the potatoes and carrot-corn salad.
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Nutrition
465Calories
Sodium13% DV320mg
Fat35% DV23g
Protein28% DV14g
Carbs15% DV46g
Fiber36% DV9g
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