Sandwich fish stick with arugula garden peas fetas salad

Name: sandwich fish stick with arugula garden peas fetas salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 el traditional olive oil; 8 Fish sticks pack 10 pieces, freezer, Iglo; 450 g frozen garden peas; 5 g fresh fresh mint only the leaves; 4 soft brown ball; 75 g arugula; 1 el vinegar; 150 g feta

Brown ball with fish fingers and a salad of arugula, feta and garden peas.

Ingredients

Kitchen Stuff

1 blender

Directions

Heat the oil in a large frying pan and fry the fish fingers in 8 min. Golden brown and done. Turn halfway.
Meanwhile, put the garden peas in a colander and rinse them under warm water.
Purée half of the garden peas and the mint leaves with the hand blender into a thick puree. Season with pepper and salt.
Halve the buns and brush the bottom halves with pea puree. Spread some arugula over it and put 2 fish fingers on each half.
Cover with the top half of the bread.
Mix the rest of the arugula in a large bowl with the oil, the rest of the peas, the vinegar, pepper and possibly salt.
Crumble the feta and serve the salad with the sandwiches.

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Nutrition

630Calories

Sodium15% DV355mg

Fat52% DV34g

Protein56% DV28g

Carbs16% DV49g

Fiber20% DV5g

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