Armorique discs with Brittany seaweed
4
people
10 min
preparation time
10 min
cooking time
All ingredients
1 tin (380 g) la belle-iloise Arvorig soup
3 egg whites
4 large tablespoons of dehydrated mashed potato (60 g)
2 pinches salt
1 turn of the pepper mill
4 small handfuls of salad
4 cocktail tomatoes
½ red onion
The Breton vegetable soup: artichoke, buckwheat and organic seaweed
Pack of 2 tins of 380g
€11.10
Add to cart
€11.10
Let's get started
Total time
20 min
Preparation
10 min
Cooking
10 min
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Step 1Thoroughly shake the tin of soup and pour it into a bowl.
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Step 2Add the egg whites, a pinch of salt and the dehydrated mashed potato flakes.
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Step 3Whisk together immediately and leave to stand for 10 minutes.
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Step 4Peel and cut the onion into thin slices.
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Step 5Wash and slice the tomatoes.
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Step 6Season the salad and divide it between the plates. Top with the onion and tomatoes.
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Step 7Heat some oil in a frying pan.
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Step 8Add 16 small blobs of the soup mixture, flatten them to form discs, and brown for a few minutes on each side.
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Step 9Once cooked, place them on a paper towel.
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Step 10Divide among the salad plates and decorate with chives before serving.
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