Potato wedges and sprout salad

Name: Potato wedges and sprout salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TABLESPOON Sesame; 1 Bag of preparation for "Potato Cookies; 7-10 Tbsp (for 1/4 l liquid; e.g. from Pfanni); 1 package (30 g) Frozen spice mix "Asian"; 1-2 TABLESPOONS Vinegar; 7-10 Tbsp salt, pepper, sugar; 3-4 Tbsp Oil; 2 red peppers; 100 g Radish or Alfalfa sprouts; 1/2 bunch Chives; 7-10 Tbsp Salad leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame
1 Bag of preparation for "Potato Cookies
7-10 Tbsp (for 1/4 l liquid; e.g. from Pfanni)
1 package (30 g) Frozen spice mix "Asian"
1-2 TABLESPOONS Vinegar
7-10 Tbsp salt, pepper, sugar
3-4 Tbsp Oil
2 red peppers
100 g Radish or Alfalfa sprouts
1/2 bunch Chives
7-10 Tbsp Salad leaves

Directions

1
Roast the sesame seeds and let them cool down. Mix with potato powder, frozen mixture and 1/4 l cold water. Let it swell for about 5 minutes
2
Mix vinegar, salt, pepper and sugar, add 1-2 tablespoons of oil. Clean and wash the peppers and cut them into thin rings. Sort and wash the sprouts. Wash chives, shake dry and cut into fine rolls. Mix the prepared salad ingredients with the marinade
3
Form potato dough into a roll (round or triangular) and cut into 9 slices. Heat 2 tablespoons of oil in a frying pan. Fry the cookies for 2-3 minutes on each side until golden brown. Arrange everything on salad leaves
4
If you have any sprouts left: They taste great on sandwiches