Crispy chicken strip: 1 p.p.
Potato croquettes: 6 pcs.
Iceberg lettuce: 1 g
Tomato: 2 pcs.
Tomato cut into cubes: 1 pc.
Cucumber: 1 pc.
Pickle cubes: 1/2 coffee cup
Red onions: 2 tablespoons
Onion cubes: 2 tablespoons
Pistolet: 1 p.p.
Coriander finely chopped: 1 teaspoon
Boerske pepper sauce: 2 coffee cups
Step 1: Cut the tomato and cucumber, set aside together with the gherkin slices and the lettuce.
Step 2: Make the tomato salsa. Combine 2 cups of Boerske pepper sauce sauce with the diced onion, diced tomatoes, and 1 tablespoon of cilantro. Season with salt and pepper.
Step 3: Make the salad. Slice the tomato, cucumber, red onion, and iceberg lettuce and season with oil, vinegar, salt, and pepper.
Step 4: Deep-fry the crispy chicken strips for 3-4 minutes at 175 °C. Place them in a stainless steel dish and keep warm in the oven at 100 °C.
Step 5: Fry the potato croquettes for 3-4 minutes at 175 °C.
Step 6: Plate the crispy chicken strip and serve it on a roll with salad. Make sure the plates are clean and take a photo of the dish.