Fish finger pan

Ingredients for 4 servings:

• 750 g jacket potatoes, from the previous day (waxy)
• 1 onion(s)
• 300 g zucchini
• 8 fish sticks
• Fat, for frying
• salt and pepper
• Paprika powder (sweet)
• 200 g sour cream
• 1 pinch(s) of sugar
• 2 tbsp mixed herbs, frozen
• 2 gherkins

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the potatoes and cut into wedges. Peel the onions and dice finely. Wash and trim the zucchini, halve lengthwise, and slice them. Fry the fish fingers in a pan in hot fat according to the package instructions. In a second large pan, brown the potatoes in hot fat, add the onion, and fry everything for 5 minutes. Fold in the zucchini and sauté briefly. Season with salt and pepper and dust with paprika. Meanwhile, season the sour cream with salt, pepper, and sugar. Finely dice the cucumber and fold in. Mix in the herbs. Drain the fish fingers on kitchen paper, halve them, and fold them loosely into the potatoes. Season and serve with sour cream. Serve with leaf salad.