Recipe of the Week: Fish Fingers with Vegie Chips

Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until just tender. Drain. Return to pan. Mash until smooth. Season with salt and pepper.

Place fish in a food processor. Process until finely chopped. Transfer to a large bowl. Add mashed potato, peas and onion. Mix well. Shape 2 level tablespoons of mixture into a 2cm x 8cm finger shape. Repeat with remaining mixture to make 12 fish fingers. Place on a baking tray lined with baking paper. Refrigerate for 20 minutes.

Meanwhile, make yoghurt tartare. Combine yoghurt, gherkin, parsley, dill and capers in a small bowl. Season with salt and pepper.

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on 1 prepared tray. Spray with oil. Season with salt and pepper. Roast for 10 minutes. Add zucchini and capsicum to pumpkin on tray. Spray with oil. Roast for a further 20 to 25 minutes or until vegetables are golden and tender.

Meanwhile, spray remaining baking paper-lined tray with oil. Place flour on a plate. Whisk egg and milk together in a shallow bowl until combined. Combine breadcrumbs and parmesan on another plate. Roll 1 fish finger in flour mixture, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on prepared tray. Repeat with remaining fish fingers. Spray with oil.

Bake fish fingers, turning halfway through cooking, for 15 minutes or until cooked through, and golden and crisp.

Serve fish fingers and vegie chips with lemon wedges and yoghurt tartare.