Sweet tooth: 1 p.p.
Boerske coleslaw: 2 tablespoons p.p.
Baby potatoes: 150 g p.p.
Green beans (frozen)
Garden peas (frozen)
Chopped parsley: for garnish
Basic sauce 1/6 container
Pepper/salt
Step 1: Deep-fry the lekkerbekjes at 175 °C until golden brown and place them in a stainless-steel (RVS) container. Finish cooking the lekkerbekjes in the oven at 180 °C for 5 minutes.
Step 2: Boil the baby potatoes in a large pan of salted water until tender. Drain them and toss in a pan with melted butter and chopped parsley. Season with salt and pepper to taste.
Step 3: Blanch the vegetables in a pan until just tender. Season with salt and pepper.
Step 4: Arrange on plates and serve with remoulade sauce and coleslaw.