Plant-based paprika chunks with fries and date-feta dip
Our plant-based paprika chunks
Developed for all those who cannot resist the classic taste and aroma of roasted Güggeli. The combination of our succulent chunks and the fine plant-based marinade provides the “best of indulgence”, without any compromises.
30 Min Working hours.
3 Portions
leicht
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Paprika Chunks
300 g
rench fries
15 g
cashew nuts
40 g
dried dates, pitted
85 g
cream cheese alternative
20 g
feta alternative
20 ml
milk alternative
1
lime
1
garlic clove
1
red onion
1
spring onion
1/2 tsp.
curry powder
1/2 tsp.
hot mustard
3 tbsp.
vegetable oil
2 tbsp.
honey
A little
salt and pepper
This is how it’s done:
1.
For the date-feta dip, toast the cashew nuts in a pan for about 3 minutes, then leave to cool and chop. Pour hot water over the dates and leave to soak for 15 minutes.
2.
Peel the garlic and the onions. Press the garlic through a press and finely dice the onions.
3.
Drain the water from the dates and purée in a food processor with the cashew nuts, cream cheese, feta, milk, mustard, curry powder, onion, garlic and 2 tbsp of the oil. Season the dip with salt, pepper and honey.
4.
Prepare the fries according to the cooking instructions. Fry the plant-based paprika chunks in the remaining oil in a frying pan over medium to high heat for about 4 to 5 minutes on all sides. Cut the lime into wedges.
5.
Arrange the fried chunks in a bowl with the fries. Add 2 lime wedges to drizzle juice over the chunks and serve with the date-feta dip. Garnish the date-feta dip with a few spring onion rings, for example.
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