🌯Let's Make This Healthy Wrap Together🌯
Healthy food Is Not Complicated To Make!
Ingredients
- 1 shallot
- finely sliced
- 2 tbsp malt vinegar plus extra to serve
- 6 thin slices white bread: crusts removed
- 2 tbsp vegetable oil
- 2 lemons: zested
- wedges to serve
- 400g (14 1/4oz) skinless haddock fillet: cut into 12 finger-sized strips
- 50g (1 3/4oz) plain flour
- eggs - beaten
- 2 cucumber: seeded and sliced into thin half-moons
- tbsp capers: rinsed
- 2 tbsp chopped fresh parsley
- tbsp light mayonnaise
- 6 Mini wraps: warmed
- Little Gem lettuce: very finely shredded
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Mix the shallot with the malt vinegar and 1/2 tsp salt in a bowl. Set aside and stir occasionally while preparing the rest of the recipe. Toast the bread until golden on both sides, then leave to cool. Blitz to crumbs in a food processor, along with the oil and lemon zest. Dust the haddock strips in flour, then dip in the beaten eggs and roll in the breadcrumbs to coat. Put on a baking tray and bake for 12 mins, or until the fish is cooked through and the crumbs are crisp. When the fish is ready, drain the sliced shallot in a sieve, then mix with the cucumber, capers and parsley. Spread 1/2 tbsp mayonnaise over each wrap and top with a little shredded lettuce. Add some of the cucumber mix and 2 fish fingers, then wrap up. Drizzle over a little extra malt vinegar, if you like. Serve with lemon wedges for squeezing.
.Tip: Freeze the uncooked fishcakes after step 2. Only suitable for freezing if using fresh, not frozen fish.
Read on wikipedia