Fish finger wraps with pea purée

Fish finger wraps with pea purée

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea purée for colour and tangy cornichons for crunch

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
391
protein
22g
carbs
44g
fat
15g
saturates
4g
fibre
12g
sugar
9g
salt
1.6g

Ingredients

  • 6 fish fingers
  • 175g frozen peas
  • ½ tbsp rapeseed oil
  • 1 tbsp lemon juice, plus wedges to serve
  • 2 wholemeal & seed tortillas
  • 2 carrots, coarsely grated
  • 1-2 cornichons, sliced

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Method

  1. Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
  2. Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.

Recipe from Good Food magazine, August 2014

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Comments

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foodprocessor's picture
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This was yummy, enjoyed by both my 7 year old and myself! I added some salt to the pea puree to make it tastier. I will also use it as a lunchbox idea.

stingray11's picture
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I liked the idea of this and it tasted ok but I wasn't too keen on the combination of the sweet pea puree and the sour cornichons. I suppose you could leave them out but I think I would stick to a more traditional combination of fish fingers and tartar sauce and eat the peas on the side.

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