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  • Serves:4
  • Prep Time:10 mins
  • Cook Time:16 mins

Fish Fingers Sub

+1 Edgell Beetroot

Ahhh, how good were Fish Finger sandwiches for lunch as a kid? We’ve taken this classic childhood tucker and turned it into something that even the adults will love. With Aussie beetroot and fresh salad ingredients on a Turkish bread roll, this one is even a hit with the kids!


Original recipe by SIMPLY GREAT MEALS | 1.1.16


Ingredients

+1 EDGELL SLICED BEETROOT 1 CAN (225g)

  • 800g packet frozen I&J Tasty Fish Fingers
  • 4 long bread rolls
  • ½ cup mayonnaise
  • 1 teaspoon grated lemon zest
  • 2 spring onions, finely chopped
  • Shredded carrot and celery, for serving
  • Fresh coriander leaves, for garnish

Method

Cook required amount of frozen I&J Tasty Fish Fingers following packet directions.

Slice each bread roll in half lengthways. Spread half the roll with combined mayonnaise, lemon zest, and spring onions.

DIVIDE DRAINED EDGELL SLICED BEETROOT BETWEEN ROLLS.

Top with shredded carrot and celery and cooked I&J Tasty Fish Fingers. Garnish with coriander leaves. Serve immediately.

Tips

Top with extra lemon, spring onion mayonnaise mixture for a creamier filling.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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