Roast potatoes with chicken brawn and dip (diabetics)

Name: Roast potatoes with chicken brawn and dip (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g small new potatoes; 70 g cleaned cucumber; 70 g cleaned carrot; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweetener; 1 Garlic clove; 2 stem(s) Thyme and oregano; 1 TEASPOON Oil (e.g. olive oil); 2-3 Salad leaves; 2 discs (60 g) Poultry Brawn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g small new potatoes
70 g cleaned cucumber
70 g cleaned carrot
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweetener
1 Garlic clove
2 stem(s) Thyme and oregano
1 TEASPOON Oil (e.g. olive oil)
2-3 Salad leaves
2 discs (60 g) Poultry Brawn

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Coarsely grate cucumber and carrot on a household grater. Stir yoghurt until smooth. Fold in cucumber and carrot. Season dip with salt, pepper and sweetener.
2
Peel garlic and chop finely. Wash herbs and chop coarsely. Drain potatoes, let cool down a little and peel if necessary. Heat oil in a coated pan. Fry the potatoes in it while turning them golden brown. Add garlic and fry briefly. Season with salt, pepper and herbs. Wash the lettuce leaves, drain well and place on a plate. Arrange roast potatoes, chicken aspic and some yoghurt-vegetable dip on top.
3
Fry the potatoes in it while turning them golden brown. Add garlic and fry briefly. Season with salt, pepper and herbs. Wash the lettuce leaves, drain well and place on a plate. Arrange roast potatoes, chicken aspic and some yoghurt-vegetable dip on top. Add the rest of the dip