En-cas
Potato Mojos with Garlic Mayo Sauce
40 minPour 3Nutri-Score D€
D
40 min
40 minPotato Mojos with Garlic Mayo Sauce
ce qu’il vous faut
Ingrédients
potato (medium size, cut into desired size)Fruits et légumes3 morceaux
salt (for the boiling water)Épices1 g
water (for boiling the potatoes)Autres1 litre
egg (beaten)Produits laitiers2 morceaux
breading mix (1 sachet/pack)Épicerie1 morceau
flour (about 1/2 cup)Épicerie60 g- mayonnaise (about 1/2 cup)Épicerie120 ml
garlic (cloves, minced)Fruits et légumes4 morceaux
lemon juice (1 tbsp)Fruits et légumes15 ml- salt (1/4 tsp, for the sauce)Épices1,5 g
black pepper (1/4 tsp, ground)Épices600 milligrammes
sugar (1/4 tsp)Épicerie1 g- water (2 tbsp, for the sauce)Autres30 ml
parsley flakes (1 tsp, optional)Épices1 g- oil (for deep frying)Épicerie500 ml
par portion
Nutrition
578kcal
- Glucides
- 58 g
- Protéines
- 7 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier ×2- Friteuse
Écumoire
Fouet
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Cut the potatoes into desired size.
- Bring the water with the salt to a boil and add the potatoes.
- Boil for 2 minutes, then drain well.
- Étape 2
Prepare the garlic mayo sauce
- Mince the garlic cloves.
- In a bowl, whisk the mayonnaise, garlic, lemon juice, salt, pepper, sugar and water until smooth.
- Stir in the parsley flakes and adjust the taste.
- Étape 3
Coat the potatoes
- Beat the eggs in a bowl.
- Mix the breading mix with the flour in another bowl.
- Dip the potatoes in the egg, then coat them well in the breading mixture.
- Étape 4
Fry the mojos
- Heat the oil for deep frying.
- Fry the coated potatoes until golden and crispy.
- Drain on a slotted spoon or rack.
- Étape 5
Serve
- Serve the hot potato mojos with the garlic mayo sauce.
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