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Fish Fingers

Ingredients

  • 1 WHITE ONION, FINELY CHOPPED
  • 700G POTATOES, PEELED AND CHOPPED
  • 1 CARROT, FINELY CHOPPED
  • 100G PUMPKIN, GRATED
  • 100G ZUCCHINI, GRATED
  • 2 X 210G CANNED PINK SALMON, DRAINED, SKIN AND BONED REMOVED
  • 2 TBSP PANKO BREADCRUMBS
  • SALT AND CRACKED BLACK PEPPER
  • EXTRA FLOUR, FOR DUSTING
  • 2 EGGS, LIGHTLY BEATEN
  • 2 CUPS PANKO CRUMBS, EXTRA
  • CANOLA OIL, FOR SHALLOW FRYING

Method

  • Place the potatoes in a large saucepan of salted water. Bring to the boil and cook until soft then remove from the heat, drain and set aside to mash and transfer to a large bowl.
  • Heat a little oil in a large non-stick frying pan over medium heat. Add the onion and carrot and cook for 6-8 minutes of until softened, then add the pumpkin and zucchini. Cook for another 2 minutes then remove from the heat and add to the potato.
  • Stir the salmon into the vegetables along with the two tablespoons of breadcrumbs. Season well.
  • Take 2 tablespoons mixture and shape into a log shape. Repeat with remaining mixture. Place on a baking tray and refrigerate for 15 minutes.
  • Remove tray from fridge, gently dust with flour, dip in egg then coat in breadcrumbs. Place on a baking tray again and place in freezer for another 15 minutes.
  • Heat 1cm oil in a large non-stick frying pan over medium heat. Cook the salmon fingers over 5 minutes or until golden. Remove from the pan and drain on a paper towel. Serve with salad.
  • NOTE - Substitute tuna instead of salmon
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