Ingrid van den Arend

Snack, serves 4. Preparation time 20 minutes

• 300 grams of potato balls from the freezer
• oil for frying
• 300 grams of mixed stir-fry vegetables (e.g. mangetout, carrots, chestnut mushrooms, spring onions)
• 2 cloves of garlic thinly sliced
• 1 tablespoon of teriyaki sauce
• 150 grams of warmly smoked salmon flakes
• 2 tablespoons of wasabi mayonnaise
• Sushi or poké sprinkles (or strips of nori leaf) to taste

Heat the frying oil to 170° C.
Deep-fry the potato balls according to the instructions on the packaging until they are golden yellow. Leave them to drain on kitchen paper. If necessary, keep them warm in the oven at 90° C.
Clean the vegetables, remove hard parts and cut in slices or strips, if necessary. Don’t cut them too small.
Heat 1 tablespoon of oil in a wok or frying pan. Stir-fry the vegetables with the garlic slices for about 3 to 5 minutes until al dente. Add the teriyaki sauce and fry briefly.
Arrange the teriyaki vegetables on a plate. Top with the potato balls and the salmon flakes. Add some wasabi mayonnaise and sprinkle with the sushi sprinkle (or strips of nori leaf).

Tip: Serve with chopsticks or skewers and, if desired, some nice pink sushi ginger on the side.

Ingrid van den Arend, Cook it!