Super salmon fingers

Instructions

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.