Veggie Style Fish & Chips
30 min
Veggie
30309
For 2 Portions
500 g
potato
200 g
vegan fried fish
30 g
sour cream
30 g
pickle
5 g
dill, fresh
5 g
parsley, fresh
1/2
shallot
1/2
egg
70 ml
sunflower oil
2 pinch(es) of
sugar
1 tbsp
white wine vinegar
1 tsp
mustard
1/2 tsp
tarragon, dried
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel potatoes and cut into sticks about 0.5" thick.