Fish frika with sweet potato mash and tabbouleh
45 mins
2
½ pack of Easy To Mix Fish Frika
160g sweet potatoes
120g couscous
40g red pepper
1 bunch of parsley
Juice of one lemon
40 g young onions
1½ tbsp margarine
50 ml oat cream
3 tbsp WIBERG Crema di Aceto Saffron
3 tbsp olive oil
Salt pepper
Easy To Mix Fish-Frika mix according to instructions and cool.
In the meantime, peel the sweet potatoes, cut them into cubes and simmer them in plenty of salted water for about 20 minutes.
Then let it steam out briefly and then mash it with the margarine and cream until creamy. Season with salt and pepper.
Wash the parsley and chop the leaves finely.
Peel and finely chop the onion.
Wash the peppers, remove the seeds and cut them into small cubes.
Prepare couscous according to instructions.
Mix the couscous in a bowl with the peppers, onions and parsley. Season with olive oil, aceto (2 tbsp), lemon juice and salt and pepper.
After the cooling time, form meatballs from the fish and frika mixture and fry them according to the instructions.
Serve the fish frikas with tabbouleh and mashed sweet potatoes and drizzle with the remaining aceto.
Enjoy!
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