Mashed Potatoes and Peas with Fish Fingers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 800 ml vegetable stock
- 400 g peas, frozen
- 12 fish fingers, TK
- 100 ml milk
- 1 bunch chives
- salt and pepper
- 1 pinch (s) nutmeg
- oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and cook in the broth for 15-20 minutes. After 10 minutes add the peas.
- Heat the oil in a pan and fry the fish fingers in it until crispy.
- Drain the potatoes and heirs and mash them with the milk. Cut the chives into rings, mix in and season the puree with salt, pepper and nutmeg.
- Serve the fish fingers with the potato and pea puree.
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