The text is taken from the blog of SK Vidar athlete and hobby chef Ida Bergsløkken. Check out her food and exercise blog here for more tips.
So far I have not aimed for any race, but it is good to try out new dishes that are perfect as a pre-race meal. Because you can practice everything. Optimization, I think it's called fine. After an suboptimal charge for the spring season, I am now in the process of a very optimal anti-form topping period, which is currently going well.
As a prelude dinner the night before a race, I am a big fan of white fish, sweet potatoes, avocados or pesto. Then you have everything covered in my eyes. Easily digestible protein, slowcarbs and healthy fats. Not that balanced enough, so I do not know ass. Some combination of the above has at least worked for me.
This past weekend I wanted to try a new twist on the pre-race dinner, and chose to try myself on a Thai fish burger. Get inspiration from my own Thai meatballs, and used pretty much the same flavors, because I know they work really well. And hallooo, everything gets better with chili, ginger and garlic. And lemongrass. And coffee lime leaves.
As a burger, the choice fell on slices of sweet potato. Sickly simple and good. So far, I have not found any gluten-free bread I think is particularly digg, so this was a winner.
Sweet potato bread ready for frying
Fish burgers before oven
Result
RECIPE
1-2 tablespoons fish sauce (possibly salt to taste)
The juice of a lime
A little fresh coriander
Season with salt and pepper
PROCEDURE
You can also fry them in a frying pan, but if you, like me, make a large portion, it is nice to fry them in the oven, so you can only fry the golden ones in the pan if needed.
Make the avocado cream while.
When there are 5 minutes left of the cooking time for the sweet potatoes, heat a frying pan with a little neutral oil and fry the fish burgers you are going to eat until they have a golden surface. Maybe 1-2 minutes per page. They are already baked inside the oven, so this is only to reheat them and give them color.
Finely chop the desired vegetables with which you want to top the burger. I used finely chopped red cabbage and some bean sprouts and romaine lettuce, but you can actually use what you want or have leftovers.
I topped the fish burger with sprouts, red cabbage, avocado cream and finely chopped red cabbage. Squeezed a little lime over eventually as well. Mmmm!
Tip: Make a double portion and freeze the ones you do not eat in portion packs.
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