SERVES 4 PREP 20 MINUTES (PLUS 20 MINUTES
REFRIGERATION) COOK 45 MINUTES
400g cream delight potatoes, peeled, chopped 250g firm white fish fillets, roughly chopped ½ cup frozen peas 2 green onions, finely chopped 400g butternut pumpkin, cut into batons Olive oil cooking spray 1 large zucchini, cut into batons 1 red capsicum, cut into batons ¾ cup plain flour 1 egg ¼ cup milk 2½ cups fresh wholemeal breadcrumbs ¼ cup finely grated parmesan Lemon wedges, to serve Yoghurt Tartare ½ cup plain reduced-fat Greek-style yoghurt 1 tablespoon finely chopped gherkin 1 tablespoon chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh dill 1 teaspoon chopped capers
1 Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until just tender. Drain. Return to pan. Mash until smooth. Season with salt and pepper. 2 Place fish in a food processor. Process until finely chopped. Transfer to a large bowl. Add mashed potato, peas and onion. Mix well. Shape 2 level tablespoons of mixture into a 2cm x 8cm finger shape. Repeat with remaining mixture to make 12 fish fingers. Place on a baking tray lined with baking paper. Refrigerate for 20 minutes. 3 Meanwhile, make Yoghurt Tartare Combine yoghurt, gherkin, parsley, dill and capers in a small bowl. Season with salt and pepper. 4 Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on 1 prepared tray. Spray with oil. Season with salt and pepper. Roast for 10 minutes. Add zucchini and capsicum to pumpkin on tray. Spray with oil. Roast for a further 20 to 25 minutes or until vegetables are golden and tender. 5 Meanwhile, spray remaining baking paper-lined tray with oil. Place flour on a plate. Whisk egg and milk together in a shallow bowl until combined. Combine breadcrumbs and parmesan on another plate. Roll 1 fish finger in flour mixture, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on prepared tray. Repeat with remaining fish fingers. Spray with oil. 6 Bake fish fingers, turning halfway through cooking, for 15 minutes or until cooked through, and golden and crisp. 7 Serve fish fingers and vegie chips with lemon wedges and yoghurt tartare. NUTRITION: (per serve) 1989kj; 8.9g fat; 3.4g sat fat; 30.7g protein; 63.3g carbs; 9.6g fibre; 95mg chol; 578mg sodium.