This weekend the weather has been glorious. There is nothing like a bit of summer…
Ryvita have recently created a range of new recipes which capture the seasonal tastes of Summer, allowing you to enjoy healthy meals without forgoing the taste. Ryvita asked me if I wanted to have a go at recreating one of their recipes and sent me some Ryvita for me to have a go at making one. I love Ryvita, the new range of flavours are really tasty and I often add some to my lunch box with different toppings.
I opted to try Crunchy Fish Finger Ryvitas with Crushed Peas and Two Minute Tartare Sauce. Fish finger sandwiches are very popular with my husband and son and this looked like an interesting twist on the sandwich. It uses Ryvita sunflower seed and oats crispbread as the base. The crispbread is topped with pea purée, fish fingers and a home-made tartare sauce for a snack that is bursting with flavour. As an easy to prepare lunch it is great, it was really quick to make. The pea purée works really well with the fish fingers and the tartare sauce just finishes it off perfectly. My son was not impressed when he saw them, he said I am not eating cardboard! When he tried them though he loved them and they disappeared fast. He also added a touch of ketchup to his which he said made them even nicer. Using Ryvita as a base makes them healthier than using white bread.
I will be definitely making these again, they are a lovely Summer recipe and perfect for either a light lunch or an evening supper on a hot day. If you wanted to make a bit more of a meal you could serve them with a large mixed salad.
Crunchy Fish Finger Ryvita with Crushed Peas and Tartare Sauce
- 4 Ryvita sunfllower seeds and oats crispbreads
- A little butter
- 4 frozen fish fingers
- 100 g frozen peas
- 1 rounded tbsp mayonaise
- 1 rounded tbsp greek yoghurt
- 4 small gherkins chopped finely
- 2 tsp capers drained and chopped
- Freshly ground black pepper
- Preheat grill.
- Spread the Ryvita Sunflower seeds and oat crispbread with a little butter
- Grill the fish fingers on each side for about 6 minutes.
- While the fish fingers are grilling cook the peas in boiling water for about four minutes. Drain them and mash them with a potato masher or fork.
- To make the tartare sauce mix together the mayonnaise, gherkins, yoghurt and capers. Stir half of the sauce into the pea mixture.
- Spread the pea mixture on top of the Ryvita, add a fish finger and top with the rest of the sauce. Sprinkle with black pepper
You will find this recipe along with other summer recipes using Ryvita on their website.
Disclosure: I was sent some Ryvita to allow me to try the recipe and see what I thought.