Recipe
Fish and vegetable pie with Neocate LCP
Ingredients
1 small white fish fillet (100g) cooked and flaked into small pieces (check for bones)
2 tbsp cooled boiled water
1 tbsp cooked carrot (25g) mashed
2 tbsp cooked sweet potatoes (50g) mashed
1 tbsp cooked peas (25g)
1 tsp olive oil
4 scoops Neocate LCP plus 60ml of cooled boiled water mixed to a smooth consistency
Method
- (Purée, mash, chop as appropriate)
- Place carrot, sweet potato and peas into a bowl
- Add water, oil and fish
- Purée, mash, chop to required consistency
- Stir in the Neocate LCP thoroughly and serve