375g box frozen fish fingers
350g bag kale slaw kit with herb yoghurt dressing
Lemon wedges, to serve
POTATO AND PEA MASH
700g brushed potatoes, peeled, chopped
1 ½ cups frozen peas
25g butter, chopped
1/3 cup milk
To make mash, place potatoes in a large saucepan covered with cold water. Bring to boil. Boil for about 15 minutes, or until tender, adding peas in the last 2 minutes of cooking. Drain. Return to same pan. Stir over a low heat until excess moisture has evaporated. Add butter and milk. Season with salt and pepper. Mash until smooth.
Meanwhile, arrange fish fingers in a single layer on a large, non-stick oven tray.
Cook in a hot oven (200C) for about 15 minutes, or until crisp. Remove.
Meanwhile, prepare slaw kit according to packet directions.
Serve fish fingers with mash, slaw and lemon wedges. Season with salt.
TIP! Replace kale slaw kit with your favourite salad kit, or any leafy salad combination. Fish fingers can be replaced with crumbed chicken nuggets, if preferred.