Crunchy fish finger Ryvitas with crushed peas

Crunchy fish finger Ryvitas with crushed peas
crunchy-fish-fingers-patterned-napkin.jpg

Method

  1. Preheat the grill. While it’s heating, spread the Ryvitas with a little butter.
  2. Grill the fish fingers for 6 minutes on each side.
  3. While they are grilling, cook the peas in a little boiling water for 2-3 minutes. Drain them thoroughly, then tip them into a bowl and mash them – either with the back of a spoon or with a potato masher.
  4. Make the tartare sauce by mixing together the mayonnaise, yogurt, gherkins and capers. Stir half of this mixture into the peas, then spread this pea mixture onto the Ryvitas.
  5. Top each one with a fish finger and finish off with the rest of the sauce. Sprinkle with a little freshly ground black pepper.

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Tip

Liven up a cracker with this healthy canape!

Ingredients

4 Hint of Chilli or Sunflower Seed & Oats Ryvitas
A little butter, for spreading
4 frozen fish fingers
100g frozen peas
1 rounded tbsp mayonnaise
1 rounded tbsp thick Greek-style natural yogurt
4 small gherkins (cornichons), finely chopped
2 tsp capers, drained and roughly chopped
Freshly ground black pepper

Notes

Time: 12 mins
Serves: 2
Nutrition: n/a