Fish and crisps

Name: Fish and crisps
Total time: 2400 s
Yield: 2 people
Cuisine: British
Ingredients: Fish of your choice; 4 carrots peels; 4 potatoes peels; 2 eggs (optional); 1 can sweetcorn; 1 can tomatoes; Grated cheese; Tsp chopped onion; Tsp chopped garlic; 1/2 tsp curry powder; Mayonnaise; Salt and pepper

Crystal McKenzie-Grant @cook_14164347

Tga, NZ

This recipe was inspired by Andrea, who made fried potato peels, and by Sana Tungekar, whose sandwich filling I used (the corn, tomato and carrot peel mix). The fish cakes are store-bought and contain potato. I wanted to try a twist on a classic, fish and chips, by using potato peels instead of chips. #CookEveryPart

Crystal McKenzie-Grant @cook_14164347

Saved

Ingredients

40 minutes

2 people

Fish of your choice
4carrots peels
4potatoes peels
2eggs (optional)
1 cansweetcorn
1 cantomatoes
Grated cheese
Tspchopped onion
Tspchopped garlic
1/2 tspcurry powder
Mayonnaise
Salt and pepper

Saved

Steps

40 minutes

1

Prepare the veges. Chop ends off carrots and peel. Keep peels. Peel potatoes. Keep peels. Save peeled carrots and potatoes in a sealed container in the fridge, ready for another night.
2

Open cans. Drain tomatoes and corn.
3

Chop some onion and garlic finely - you only need a little of each.
4

Place fish in oven ready to cook. Turn when ready.
5

Add the carrot peels, corn, and tomato to a frying dish. Saute for a minute then bring to a simmer. After a couple of minutes add the garlic, onion, curry powder, salt and pepper. Mix well.
6

Turn frying dish off and add in mayonnaise. Mix well before taking out of dish.
7

Add potato peels to dish. Add water to soften potato peels. Continue cooking for a couple of minutes.
8

Grate some cheese to add to the sandwich filling (the carrot peels, corn and tomatoes). Mix.
9

Add anything extra you might like, serve, and enjoy!