Mati’s Chickenless Fillets with a Potato-Carrot Puree

Mati’s Chickenless Fillets go perfectly with a potato-carrot puree and it tastes just like lunch at grandma’s. Keep reading to recreate this meal or click here if you prefer a video recipe.

Ingredients (For 2 people)

  • 1 package of Mati’s Chickenless Fillets

  • 4 or 400 g of potatoes

  • 2 or 240 g of carrots

  • 3 cloves or 9 g of garlic

  • 2 or 200 g of tomatoes

  • 1 or 60 g of red onion

  • 1 tbsp of white wine vinegar

  • 2 g of paprika powder

  • Salt, pepper and olive oil

Peel the potatoes and carrots and cut them into smaller pieces to speed up boiling. Peel the garlic and crush it slightly. Boil carrots, potatoes and garlic in water flavoured with a vegetable stock cube for 20-25 minutes until the vegetables are soft.

While the vegetables are boiling, prepare the salad. Chop the onion and tomatoes into smaller pieces. In a small bowl, mix together the white wine vinegar, 2 tbsp of olive oil as well as salt and pepper and add it to the salad.

Drain the water. Keep a glass of cooking water, you will need it for mashing. Mash the potatoes with the carrot, garlic, salt and pepper into a smooth puree. During mashing, add cooking water so that the puree has a nice creamy consistency.

Heat a pan to medium-high heat, add oil and place Mati’s Chickenless Fillets on the hot pan. Season them in the pan on both sides with salt, pepper and paprika powder.

When Mati’s Chickenless Fillets are golden on both sides (for a total of 5-8 minutes), remove them from the pan and cut them into approximately 1,5 cm slices.

Place the potato-carrot puree and Mati’s Chickenless Fillets on a plate. Serve with the salad. Bon appetit!