French Fries with Difference

5 from 7 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


French fries with a difference

    Sauce - 1

    • 25 g Feta cheese
    • 50 g Homemade yogurt
    • 2 tbsp Homemade mayonnaise
    • Salt, gourmet pepper to taste

    Sauce - 2

    • 3 Tomatoes
    • 1 tbsp Mayonnaise
    • Spices (rosemary, salt, gourmet pepper) to your taste
    • 1 tsp Honey

    Salad & marinade

    • 1 Mini cucumber
    • 1 Handful Tomatoes small
    • Salad mixed according to taste
    • Vinegar to taste
    • Salt, gourmet pepper, raw cane sugar to your taste

    French fries

    • 400 g Poultry - meat sausage
    • 1 Egg
    • 60 g Wheat flour
    • 2 tbsp Coconut oil


    Sauce - 1

    • Dice the feta cheese and place in a mixing bowl / food processor. Add the homemade yoghurt, salt, gourmet pepper and one tablespoon of mayonnaise. Mix / stir briefly. Transfer and chill briefly.

    Sauce - 2

    • Score the tomatoes crosswise and pour boiling water over them / scald them. Then peel off the tomato skin and dice. Season with rosemary, salt and gourmet pepper. Put in a mixing bowl / food processor or similar. Puree and season with the rest of the mayonnaise and the honey, then transfer.

    Salad & marinade

    • Wash mini cucumber, pat dry, halve then cut into pieces. Put in a bowl. Wash tomatoes, pat dry, halve and add as well. Rinse and spin dry the mixed salad, add. Mix / stir a marinade of milk, vinegar, salt, gourmet pepper and raw cane sugar.

    French fries

    • Cut the poultry sausage into thick strips of French fries. Take a bowl and crack an egg in it, whisk. First turn the strips of French fries in flour, then pull them through the beaten egg. Then heat a pan with coconut oil and fry the strips of French fries in it until golden brown. Then serve on two flat plates with the salad and the two sauces.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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