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Patas Bravas with Chilli Mayonnaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7664
Energy (kCal)2616.2958
Carbohydrates (g)2.4365
Total fats (g)298.914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the potatoes and 2 tbsp water in a microwave-proof bowl. | 2. Cover with cling film and pierce 3 or 4 times. | 3. Microwave on high for 8 minutes. | 4. To make the mayonnaise, in a medium bowl whisk the egg yolks with the sugar, chilli flakes, mustard and vinegar. | 5. Season with salt and pepper. | 6. Gradually whisk in the oil until you have a thick consistency. | 7. Chill until required. | 8. In a medium frying pan dry-fry the cumin seeds to release the natural oil and flavour. | 9. Stir in the potatoes and fry until cooked through and golden. | 10. Season with salt and pepper. | 11. Serve with the chilli mayonnaise. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cut - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt black pepper ground - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    chili flake 1 teaspoon - - - -
    dijon mustard 1 teaspoon - - - -
    white wine vinegar 1 tablespoon - - - -
    vegetable oil 300 ml 2378.4537 0.0 0.0 275.9227

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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