Products Used
Salt and Vinegar Haddock Bites, Straight Cut Chips with Mushy Peas
Perfect after a busy day at work or school, serve Green Isle Straight Cut Chips with this simple mushy pea recipe using Garden Peas, mint, lemon and butter. Delicious served with Donegal Catch’s Irish caught Salt and Vinegar Haddock Bites and all ready in less than 30 minutes.This recipe suggests using the oven but you can also use the air fryer, check manufacture’s instructions for best results.
- 4 people
Ingredients
1 box of Donegal Salt and Vinegar Haddock Bites
1/2 bag Green Isle Straight Cut Chips
350g Green Isle Garden Peas
Knob of butter
Zest of 1 lemon
Small handful of mint, finely shredded
Serve with lemon wedges
Method:
- Preheat oven 200C
- Place chips out on a large baking tray and place into the oven for 15 - 20 minutes, Turn chips once during cooking and cook until golden and piping hot throughout.
- Place haddock bites on a baking tray and cook on the top shelf of a pre-heated oven for 20 minutes turn halfway through cooking time.
- Put the Green Isle Garden Peas into boiling water. Cover, bring back to the boil and simmer for 3-4 minutes. Drain and place into a bowl add butter, zest and mint, and roughly mash with a potato masher. Season to taste.
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