Prep: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Makes: 16-18 fish fingers

DESCRIPTION

I’ve called these fish fingers but they are more like mini fish cake bites. Perfect for babies and toddlers who enjoy feeding themselves and a great way to include oily fish in their diet. Great for Mummy & Daddy too! Make ahead and freeze so you’ve always something on hand for those busy days.

INGREDIENTS

4 cooked salmon fillets, approx. 400g (bones & skin removed)

500g cooked mashed potato (cold)*

½ red onion, finely diced

2 tbsp finely chopped flat leaf parsley

Zest of 1 lemon

1 tbsp lemon juice

freshly ground black pepper

100g plain flour

2 eggs, whisked

100g panko or normal breadcrumbs

2 tbsp olive oil, for frying

METHOD

1. Flake the cooked salmon into a large bowl. Add the mashed potato, red onion, lemon zest, lemon juice, parsley and black pepper and give a good mix to make sure there are no big lumps.

2. Shape into 16-18 evenly sized fingers or rounds.

3. Get three shallow bowls ready, one with flour, one with beaten egg and the last with breadcrumbs.

4. Dip each fish finger first in the flour, then the egg and finally the breadcrumb mixture.

5. Heat a little oil in a non-stick frying pan. Fry the fish fingers for 3-4 minutes each side until golden and cooked through.

NOTES:

• Panko breadcrumbs add a really great crunch. They can be bought in Asian supermarkets & most big supermarkets like SuperValu & Tesco

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