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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Boil potatoes in a small pan until cooked. Drain and set aside. Crush potatoes with the back of a fork.
2 In a small bowl combine cashew nuts and breadcrumbs. Mix well. Dip fish into egg mixture then into cashew mixture and evenly coat fillets. Set aside.
3 Use a stick blender to combine peas and cooking cream until smooth. Place in a small pan and heat until warmed through.
4 Heat a non-stick frying pan with spray oil. When hot add fish and pan-fry until cooked.
5 Serve fish on top of potatoes and top with pea purée. Serve with side salad.
Calories 406 cal
Kilojoules 1700 kJ
Total fat 18 g
Saturated fat 4 g
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