Homemade 'Boomstammetjes'
with potato wedges, mangetout & carrots
Panko heeft een grovere korrel dan gewoon paneermeel - vermengd met rozemarijn geeft dat een onweerstaanbaar lekkere crunch.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Egg
(Contains Egg)
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
25 g
Panko breadcrumbs
(Contains Wheat)
15 g
Grated aged Gouda
(Contains Milk)
½ sachet(s)
Dried rosemary
50 g
Mangetout
250 g
Oven-ready potato wedges
150 g
Sliced carrots
Not included in your delivery
½ tablespoon
White balsamic vinegar
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Transfer the potatoes to a parchment-lined baking sheet and bake in the oven for 20 minutes or until golden-brown, tossing halfway (see Tip).
- Transfer the mince, cheese, egg and three quarters of the panko to a large bowl. Season with salt and pepper, then knead well to combine.
- Roll two 'boomstammetjes' per person (see photo for the shape).
Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the potatoes but then just serve two thirds. You can keep the rest of them in the fridge to use the next day.
- Transfer the rest of the panko to a deep plate, along with the rosemary.
- Mix well to combine, then coat the boomstammetjes in this mixture.
- Melt a small knob of butter in a frying pan over medium-high heat and fry the boomstammetjes for 2 - 3 minutes until evenly browned, then transfer to an oven dish. Set the frying pan aside to use again in step 3.
- Bake the boomstammetjes in the oven for 12 - 16 minutes (see Tip).
Tip: thicker boomstammetjes will take longer to cook. Check them carefully and bake for more time if necessary. If preferred, you can cut one of them open before serving to check.
- Boil plenty of water in a pot or saucepan and cook the carrot for 4 minutes, then add the mangetout and continue boiling for another 4 minutes (see Tip).
- Drain the vegetables and rinse under cold water.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat.
- Fry the vegetables for 1 minute, then deglaze with the white balsamic vinegar and season to taste with salt and pepper.
Tip: the tips of mangetout can sometimes be tough, so be sure to remove and discard these.
- Serve the boomstammetjes with the potato wedges and vegetables.
- Serve the mayonnaise alongside.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs