We all know that fish is good for us. And most kids love fish fingers, right? For a home-made version that also sneaks some vegies, give this recipe a try. My kids just inhaled them for dinner (with a little tomato sauce, cause in their mind tomato sauce goes with anything).
It’s based on this recipe.
These turn out nice and crunchy on the outside and moist and tender on the inside.
My little secret is panko crumbs. They are Japanese bread crumbs and they are just da bomb 😉 But if you don’t have those on hand, you can use cornflake crumbs or even normal bread crumbs.
1 (450g) of canned salmon – I mixed red and pink salmon
1 small onion, grated
1 celery stick, chopped very finely
1 small carrot, grated
3 Tablespoons fresh parsley, chopped (or you could pulse all the vegies in a food processor)
2 large eggs, lightly beaten
juice and zest of half a lime (or lemon)
1/2-1 cup of fine dry breadcrumbs (I didn’t have any so used a combination of panko crumbs and flour)
1/2 cup or more of panko crumbs for coating (you can use normal breadcrumbs or cornflake crumbs)
oil or butter for frying
Drain salmon and place into a mixing bowl. Flake roughly and mash the bones between your fingers. The bones are a great source of calcium, so don’t remove them. Add the onion, celery, carrot, parsley, eggs, lime juice and breadcrumbs and mix. Add more breadcrumbs if needed. You are aiming for a mixture that is dry enough to hold its shape when you form a patty but not crumbly and firm.
Heat the oil in a pan over medium heat. Place remaining breadcrumbs into a shallow bowl.
Form sausage shapes with the mixtures. Roll the sausages in the breadcrumbs and flatten lightly between your palms. Place into the pan and fry on both sides until golden brown. Remove from pan and drain on paper towels.
Serve with tartare sauce for the adults or tomato sauce for the kids.
Tip: to cut down on the fat content, you could bake these in the oven on an oiled tray for about 20 minutes at 200 degrees Celsius (400 Fahrenheit) or until golden brown. Turn after 10 minutes.