Mati's Tender Fillets Without Chicken with a potato-carrot puree

Mati’s Tender Fillets Without Chicken go perfectly with a potato-carrot puree and it tastes just like lunch at grandma’s. 👵🏼 Keep reading to recreate this meal and if you prefer a video recipe, click here.

Ingredients for 2 people:

• Mati's Tender Fillets Without Chicken, 180 g

• 4 potatoes, 400 g

• 2 carrots, 240 g

• 3 cloves of garlic, 9 g

• Two tomatoes, 200 g

• 1 red onion, 60 g

• White wine vinegar, 1 tablespoon

• Paprika powder, 2 g

• Pepper, salt, 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 flavored with vegetable broth concentrate for 20-25 minutes until the vegetables are soft.

While the vegetables are boiling, prepare the salad. Chop the tomatoes and onion into smaller pieces. In a small bowl, mix together wine vinegar, 2 tbsp olive oil, pepper and salt 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 or slightly higher heat, add oil and place Mati's Tender Fillets Without Chicken on the hot pan. Season them in the pan on both sides with salt, pepper and paprika powder.

When you have browned the Tender Fillets Without Chicken on both sides (for a total of 7-10 minutes), remove them from the pan and cut them widthwise into approximately 1.5 cm thick slices.

Place the potato-carrot puree on a plate, place Mati's Tender Fillets Without Chicken slices on it and serve with the salad. Bon Appetit! 💜