نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

برغر بو-بوي مع بطاطا مقلية كلاسيكية

American 10 Mins Prep · 15 Mins Cook

Mince the garlic and finely chop the pickles and capers. Zest and juice the lemon. Place all the remoulade sauce ingredients together and mix well. Cover and refrigerate for later.
Heat the oil in a medium-sized saucepan until 180°C. Fry the fish cakes until golden brown and cooked through, approx. 5 minutes a side.
In the same oil, cook the fries until golden and crisp. Drain on paper towels. Finely slice the red onion into rounds. Halve the buns and generously spread the cut sides of both halves of the buns with the remoulade. Top the bases with a few lettuce leaves, a fishcake, red onion slices and scatter over some dill. Cover with the top halves of the buns.
Serve with the fries.