Potato Wedges with Three Dips & Vegan Chicken Pretzel Nuggets
25 min
Vegan
27253
For 2 Portions
500 g
potato
180 g
vegan nugget
40 g
peanut butter
30 ml
hoisin sauce
10 g
ginger
10 g
sesame seed
2/3
green onion
1/2
avocado
6 tbsp
soy sauce
3 tbsp
water
3 tsp
olive oil
2 tbsp
Thai chili sauce (Sriracha)
1 tsp
agave syrup
1 tsp
rice vinegar
1 tsp
smoked paprika powder
salt
pepper
1. All set?
2. Wash potatoes and cut into wedges.
3. Mix potato wedges with olive oil, paprika powder, and salt.