OH! Magazine - Australian Version March 2016

JAIME ROSE CHAMBERS’ HOMEMADE FISH FINGERS AND YOGURT SEAFOOD SAUCE, WITH SWEET POTATO CHIPS JAIME ROSE CHAMBERS Accredited Practising Dieitian Jaime Rose Chambers shares a healthy recipe that the entire family will love! Serves: 2 What you’ll need: 1 piece of your favorite fish per person (ling fillets and salmon fillets work well) 1 big piece of sweet potato 125ml of any type of flour 2 eggs Breadcrumbs Handful of parmesan cheese Olive oil for frying Seafood Sauce 50g plain yogurt Tomato sauce 1 tablespoon Worcestershire sauce Juice of lemon How to make it: 1. Preheat the oven to 180°C. 2. Slice the sweet potato into thin chip size pieces and par boil for five minutes. Drain, cool and set aside. 3. For the seafood sauce, place a dollop of plain low fat yogurt in a small bowl, add a squeeze of tomato sauce, the Worcestershire sauce and a squeeze of lemon. Mix and place into the fridge. 4. Place the flour,

OH! Magazine - Australian Version March 2016 | Page 25