Fish finger sandwiches
- 600g kumarasweet-potatoX/sweet potato
- 1 tablespoon olive oil
- 2 salmon fillets from a sustainable source
- 1 lemon
- 2 tablespoons wholemeal flour, to dust
- ¼ white cabbage, grated
- 4 large carrots
- 2 apples
- 1 tablespoon hot chilli sauce
- 3 tablespoons fat-free natural yoghurt
- 1¼ cups frozen peas
- 1 ciabatta loaf
1 Heat the oven to 180°C/fan 160°C/gas 4. Cut the kumara into thin wedges. Put on a baking tray, drizzle over the olive oil and season with black pepper. Bake for 30 min or until golden and cooked through, turning halfway.
2 Meanwhile, slice the fish fillets in half lengthways, grate over lemon zest and squeeze over half the juice. Dust with flour, then season with black pepper.
3 Grate the cabbage, carrots and apples, squeeze over the remaining lemon juice, then mix with ½ tablespoon chilli sauce and the yoghurt.
4 Cook the peas in boiling water for 3 min, then drain, mash and season with black pepper. Put the salmon in a large non-stick frying pan over a medium heat. Cook for 6–8 min or until just cooked through. Meanwhile, warm the ciabatta loaf in the oven for 5 min.
5 Slice the bread open and spread one side with the mashed peas. Pile on some slaw and top with the salmon. Add the remaining chilli sauce (if you like), pop the ciabatta lid on and slice into 4. Serve with any remaining slaw and the wedges.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3.1g
Dietary fibre 18g
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