Photo: Gregor Moser
Fish fingers & mushy peas
10 ingredients
15 min + 10 min
Serves 4
openrecipes
There's no need to resort to shop-bought when making your own is so easy - use sustainable pollack and add mint and lemon to your peas
Estimated Nutrition (whole recipe, rough)
1197
Calories
48g
Protein
45g
Fat
147g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pollock | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g sustainable firm, skinless white fish , like pollock or hake
- 50g plain flour , seasoned
- 1 large egg , lightly whisked
- 200g fine fresh breadcrumbs
- 2 tbsp vegetable oil
- 400g frozen peas
- knob of butter
- zest 1 lemon , then cut into wedges
- small handful mint , finely shredded
- new potatoes , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes