Kids Friendly & Quick (25 min): Parent-to-kid - Potato - Veggie - use EID: vegan fishsticks
Kids Friendly & Quick (25 min): Parent-to-kid - Potato - Veggie - use EID: vegan fishsticks
with fried potatoes and herby sauce for parents
Labels:
Familie
Allergenen :
Gluten
•Tarwe
•Sesamzaad
•Selderij
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
250 gram
Aardappelen
3 stuk(s)
Plantaardige vissticks
(Bevat Gluten, Tarwe Kan bevatten Mosterd, Soja, Gerst, Haver)
1 stuk(s)
Wortel
100 gram
Broccoli
7.5 gram
Kappertjes
½ stuk(s)
Citroen
½ zakje(s)
Aaardappelkruidenmix
2.5 gram
Verse dragon
2.5 gram
Verse bieslook
(Kan bevatten Selderij)
½ zakje(s)
Gomasio-tuinkruidenmix
(Bevat Sesamzaad, Selderij)
Zelf toevoegen
1 el
Zonnebloemolie
1.5 el
[Plantaardige] mayonaise
½ tl
Suiker
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3199 kJ
Energie (kcal)765 kcal
Vetten40.8 g
waarvan verzadigd4.8 g
Koolhydraten77 g
waarvan suikers12.2 g
Vezels20.7 g
Eiwitten17 g
Zout2 g
Benodigdheden
•Hapjespan met deksel
•Pan
•Koekenpan
•Kleine kom
Instructies
1
- Wash and dice the potatoes.
- Transfer to a lidded deep frying pan, cover with water and boil, covered, for 11 – 13 minutes, then drain and return to the pan.
- Drizzle with sunflower oil and fry the potatoes with the potato seasoning mix for 3 - 5 minutes over medium-high heat. Season to taste with salt and pepper.
2
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into small florets and dice the stem.
- Chop the carrot into thin crescents.
- Boil the broccoli and carrot for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
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
3
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the plant-based fish fingers for 4 - 6 minutes until evenly browned.
- Meanwhile, finely chop the fresh herbs.
- Roughly chop the capers.
- Cut the lemon into 6 wedges.
4
- In a small bowl, mix the mayonnaise with the capers and fresh herbs.
- Stir the juice of 1 lemon wedge per person into the sauce. Season with salt and pepper to taste.
- Serve the potatoes, broccoli, carrot and vegan fish fingers on plates. Sprinkle the gomasio with herbs over the vegetables.
- Serve with mayo to taste for the kids and with the herby mayo sauce and the rest of the lemon wedges for the parents.
