Fish Fingers

Yields4 ServingsPrep Time25 minsCook Time25 mins
Fish Fingers

Ingredients

1 white onion, finely chopped
700 g potatoes, peeled and chopped
1 carrot, finely chopped
100 g pumpkin, grated
100 g 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

1

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.

2

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.

3

Stir the salmon into the vegetables along with the two tablespoons of breadcrumbs. Season well.

4

Take 2 tablespoons mixture and shape into a log shape. Repeat with remaining mixture. Place on a baking tray and refrigerate for 15 minutes.

5

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.

6

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

Ingredients

 1 white onion, finely chopped
 700 g potatoes, peeled and chopped
 1 carrot, finely chopped
 100 g pumpkin, grated
 100 g 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

Directions

1

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.

2

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.

3

Stir the salmon into the vegetables along with the two tablespoons of breadcrumbs. Season well.

4

Take 2 tablespoons mixture and shape into a log shape. Repeat with remaining mixture. Place on a baking tray and refrigerate for 15 minutes.

5

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.

6

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
Fish Fingers

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