250 g baby potatoes (cut into wedges) |
cooking spray |
1 egg (50 grams) |
40 g skim milk (1/4 cup) |
40 g plain flour (wholemeal) |
50 g corn flake crumbs (1/3 cup) |
300 g white fish fillets (boneless cut into 2cm thick strips) |
4 lettuce leaves (iceberg, roughly chopped) |
1 cucumber (lebanese chopped) |
125 g grape tomatoes (halved) |
1/3 cup alfalfa sprout |
1 tablespoon white balsamic vinegar |
ground black pepper |
1/2 lemon (cut into wedges to serve) |
tomato sauce (ketchup salt-reduced to serve optional) |