Turkey nuggets with aioli and cucumber salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean cucumber and radishes. Wash the radishes, peel the cucumber. Slice both into thin slices. Wash the dill, shake dry and cut the flags very finely. Peel onion and chop very finely. Season vinegar with salt, pepper and sugar, fold in oil.

2. 2

   Stir in onion and dill. Mix cucumber and radish slices with the vinaigrette. Wash the meat, dab dry and beat flatter. Cut each slice into 10 strips. Wash the parsley, shake dry and pluck the leaves from the stalks. Season meat with salt and pepper and cover with parsley, roll up and pin with wooden skewers. Grate toast finely. Beat the egg in a plate. Turn nuggets first in flour, then in egg and finally in toast crumbs. Heat 2 tablespoons of oil in a pan. Fry the nuggets for 7-10 minutes. In the meantime, peel the garlic and press it through a garlic press.

3. 3

   Beat the egg in a plate. Turn nuggets first in flour, then in egg and finally in toast crumbs. Heat 2 tablespoons of oil in a pan. Fry the nuggets for 7-10 minutes. In the meantime, peel the garlic and press it through a garlic press. Mix mayonnaise, crème fraîche and garlic. Arrange nuggets with aioli and cucumber salad on plates. Serve with french fries

Nutrition Facts

KCAL
550 kcal

CARBS
24 g

FATS
33 g

PROTEINS
38 g