Sandwiches with carrots, pickles and green peas

Simple sandwiches with a vegetable spread of fried carrots, pickles and canned peas are easy and simple to prepare, and eaten quickly. These sandwiches look bright and appetizing. Vegetable spread-snack has a pleasant sweet and sour taste and is very fragrant due to garlic.

Ingredients

• Carrot - 1 pc. (large, 200 g)
• Pickled cucumbers - 3 pcs. (200 g)
• Canned peas - 80 g
• Lean mayonnaise - 35 g
• Garlic - 1 clove
• Sunflower oil - 3 tbsp.
• Bread (loaf) - 7 slices (125 g)
• Salt - to taste
• Ground black pepper - to taste
• Parsley or dill (for decoration) - 1 sprig

Directions

1. Grate pickled cucumbers on a coarse grater and squeeze out the juice.
2. In a skillet, heat 1 tbsp. tablespoon of sunflower oil and fry the pickles over medium heat, stirring frequently, about 3 minutes.
3. Transfer the fried cucumbers from the pan to a bowl.
4. Peel and grate large carrots.
5. In the pan where the cucumbers were previously fried, add another 2 tbsp. tablespoons of sunflower oil and fry the carrots over medium heat, stirring often, about 4 minutes.
6. Transfer the fried carrots to the cucumbers.
7. Drain the marinade from the canned peas. Sprinkle peas with carrots and cucumbers.
8. Season vegetables with lean mayonnaise.
9. Peel the garlic, pass through a press and add to the vegetables. Pour a pinch of salt (if the cucumbers are not salty enough) and ground black pepper.
10. Stir.
11. Lay the vegetable appetizer on slices of baguette, loaf or bread.
12. Sandwiches with carrots, pickles and canned peas are ready.
13. To make sandwiches look brighter when served, decorate each of them with a parsley leaf or sprinkle with chopped dill.
14. Bon appetit!