Ingredients
-
250g frozen fish fingers
-
250g frozen fries
-
Yoghurt Sauce:
-
100g greek yoghurt
-
40g chives
-
2 tbsp of olive oil
-
a pinch of salt
-
a pinch of pepper
-
1 tbsp lemon juice
-
Minty Mushy Peas Sauce:
-
150g frozen peas
-
1 clove of garlic
-
1 tbsp mint
-
2 tbsp creme fraiche
-
a pinch of salt
-
a pinch of pepper
Directions
Craving something crunchy?
Try this fish fingers and chips recipe that you can cook in less than 15 minutes!
Ingredients
| 250g frozen fish fingers | |
| 250g frozen fries | |
Yoghurt Sauce: |
|
| 100g greek yoghurt | |
| 40g chives | |
| 2 tbsp of olive oil | |
| a pinch of salt | |
| a pinch of pepper | |
| 1 tbsp lemon juice | |
Minty Mushy Peas Sauce: |
|
| 150g frozen peas | |
| 1 clove of garlic | |
| 1 tbsp mint | |
| 2 tbsp creme fraiche | |
| a pinch of salt | |
| a pinch of pepper | |
Steps
|
1
|
Put frozen fish fingers and potato fries on a baking tray. Sprinkle them with oil. |
|
2
|
Select the programme 25 of your Panasonic Combi Microwave (Defrost + Microwave + Grill), set the weight (330g) and cook it on the upper shelf for 13 mins or until golden. |
|
3
|
To prepare the yoghurt sauce: combine greek yoghurt, chives, oil, salt, pepper and lemon juice in a bowl. |
|
4
|
To prepare the minty mushy peas sauce: boil the frozen peas for 5 minutes. Blend them with a clove of garlic, mint and creme fraiche. Add salt and pepper. |
|
5
|
Serve your fish fingers and chips warm and accompanied by the sauces. |
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