Super salmon fingers
(at time of publication)
- 250g potatoes, scrubbed and cut in cubes
- 450g cooked salmon (we used NZ King Salmon)
- 8 sandwich slices wholemeal bread
- oil spray
- 2 onions, finely chopped
- 4cm piece fresh ginger, peeled and grated
- 2 eggs
- 1 teaspoon ground coriandercilantroX
- 1 teaspoon black pepper
- 1 teaspoon dried mint
- 2 teaspoons chicken stock powder
- ¾ cups breadcrumbs
- To serve
- 16 tablespoons tomato sauce
- 200g baby carrots, steamed or microwaved
- 2 cups cherry tomatoes, halved
- 1 ½ cups sweet corn
1 Boil potato until tender. Drain and mash until smooth. Mash salmon using a potato masher.
2 Place bread in a processor and blend until crumbs are formed.
3 Spray a non-stick pan with oil and place over a medium heat. Cook onion and ginger until softened but not browned. Remove from heat.
4 Separate eggs.
5 Heat oven to 190°C. In a bowl combine crumbled bread slices, salmon, onion, ginger, egg yolks, coriander, pepper and mint. Add chicken stock and potato. Mix well (it’s fine to use your hands).
6 Divide the mixture into 16 balls then, using damp hands, form into 16 fingers. Add 4 tablespoons water to the egg whites, beat well and place on a shallow plate. Put breadcrumbs on another plate. Dip each roll in the egg white mixture then coat in breadcrumbs.
7 Place the fingers on a lightly greased baking tray. Spray with oil. Bake for 20-25 minutes, turning once and respraying with oil. Serve hot with tomato sauce and vegetables.
Make it gluten free: Use gluten-free bread, stock powder and breadcrumbs and check ground coriander and tomato sauce are gluten free.
Recipe by Abhinav Guruprasad, Auckland Grammar (one of the winning entries from NZ Nutrition Foundation’s Just Cook: Create a Family Meal Challenge 2015).
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 5g
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