Fish pie with sweet potato mash
A creamy mix of Aptamil Pepti and coconut milk makes for a rich, velvety béchamel sauce, while sweet potato provides vitamins A and C.
Prepare the formula as per instructions on pack. Heat the formula in a pan, stir in the polenta, then cook, stirring continuously until the mixture thickens.
Spoon the mixture into a tray lined with baking paper and spread to an 18cm square. Leave to cool completely, about 2 hours (or overnight if more convenient).
When cold use a sharp knife to cut into eight one way and in half the other to make 16 small rectangles.
Heat the oil in a non-stick pan and add the herbs.
Fry the polenta chips until golden on both sides, then stir in the garlic and cook gently for a couple of minutes taking care not to burn it.
Tip the chips onto kitchen paper to drain.
Delicious hot or cold.
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