Fish finger wraps with pea purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 6 fish fingers
- 175g frozen pea
- ½ tbsp rapeseed oil
- 1 tbsp lemon juice, plus wedges to serve
- 2 wholemeal & seed tortillas
- 2 carrots, coarsely grated
- 1-2 cornichons, sliced
Method
- STEP 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.
- STEP 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.
