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Fish fingers and hot mash
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800g essential Waitrose Potatoes
300g pack frozen essential Waitrose Cod Fish Fingers
300g frozen essential Waitrose Garden Peas
100g essential Waitrose Mayonnaise
1 bunch essential Waitrose Salad Onions, trimmed and chopped
1 tbsp creamed horseradish sauce
Preheat the oven to 220°C, gas mark 7. Peel and dice the potatoes, and cook in boiling water for 15-20 minutes until tender, then drain.
Meanwhile, cook the fish fingers and peas, according to pack instructions. Mash the potato with the mayonnaise, onions and horseradish sauce.
Season well and serve with the fish fingers and peas.
Typical values per serving:
1 of your 5 a day per serving, low in saturated fat
This recipe was first published in August 2011.