Ingredients
10
- 20 Corndogs
- 200 g crème fraîche
- 300 g Bresc Chipotle & Bell pepper salsa
- 5 mini cucumbers
Used bresc products
Ingredients
Preparation method
Take 2 to 3 corndogs per person and deep-fry or heat for a few minutes. Place the corndogs on a plate and playfully drizzle the crème fraîche over them. Top with the Bresc Chipotle & Bell pepper salsa, corn, cucumber and appropriate cress.
Tip: Vary with various flavours of sausages or use (vega) cheese or vegetables such as blanched carrot for a vegetarian variant.
Related themes
Tags
PS in foodservice