Fish cake fingers

Name: Fish cake fingers
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 800 grams floury potato; 250 grams skinless salmon fillets (about , cut into chunks; 140 grams smoked mackerel fillets (about; 1 zest lemon, saving juice to serve; 3 eggs; 100 grams dried breadcrumb; 3 Tbsps sunflower oil, plus more if needed; 6 Tbsps mayonnaise; 1 serving lemon juice, from above; 1 small garlic clove, chopped (optional); 200 grams frozen pea, cooked; 3 handfuls few watercress

Fish cake fingers might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 18g of protein, 19g of fat, and a total of 350 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of sunflower oil, eggs, pea, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

KIDS: The writing in bold is for you GROWN-UPS: The rest is for you. Make some mash. Tip the potatoes into a pan of cold water and bring to the boil. Boil for 10 mins then lower the heat and drop in the salmon. Turn down the heat and simmer for about 3-5 mins more until the fish is cooked. Lift the fish onto a plate with a slotted spoon. Continue cooking the potatoes until soft, then drain. Tip the potatoes into a bowl and get your child to mash them.

Ingredients you will need

Potato

Salmon

Water

Fish

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Flake the fish. While the potatoes cook, peel away the skin from the mackerel fillets and get your child to flake the meat into a small bowl they can taste some at this point, if they like.

Ingredients you will need

Mackerel Fillets

Potato

Fish

Meat

Equipment you will use

Bowl

Mix it all up.

Add the lemon zest to the potato, and mash some more. Then add all the flaked fish and mix together well dont worry about breaking up the fish. If you want, divide the mix in half and add any grown-up ingredients at this stage. Leave until cool enough to handle.

Ingredients you will need

Lemon Zest

Potato

Fish

Roll out into long sausages. Lightly flour a surface and crack the eggs into a dish. Get your child to whisk them while you tip the breadcrumbs into another dish. Then ask them to divide the mash into eight and roll them on the flour into long, fat cylinders.

Ingredients you will need

Breadcrumbs

Sausage

All Purpose Flour

Egg

Roll

Equipment you will use

Whisk

Dip them in egg. Working methodically, roll the sausages carefully in the egg.

Ingredients you will need

Sausage

Roll

Dip

Egg

Coat in crunchy breadcrumbs. Once the sausages are completely coated in egg, roll them in the breadcrumbs, making sure that they are well coated. The fingers can now be kept in the fridge for 2-3 days, or frozen for 1 month. To cook from frozen,

Ingredients you will need

Breadcrumbs

Sausage

Roll

Egg

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Drizzle some olive oil over the Fish cake fingers and bake for 25-30 mins, until cooked through and golden.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Oven

Get a grown-up to cook them.

Heat the oil in a frying pan and cook the fingers in batches. Sizzle them for 8-10 mins, turning regularly until completely golden, then lift them out onto kitchen paper to drain. Keep them warm in a low oven while you cook the rest.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

Make a tasty sauce. While you are cooking the fingers, your child can mix the mayonnaise with the lemon juice and garlic then get them to tip it into a small dish.

Ingredients you will need

Lemon Juice

Mayonnaise

Garlic

Sauce

Serve the fish cake fingers on a plate with the peas, watercress and some of the mayonnaise dip on the side.

Ingredients you will need

Mayonnaise

Watercress

Fish

Peas

Dip

Equipment

Ingredients

Servings:

800grams

floury potato 250grams

skinless salmon fillets (about , cut into chunks 140grams

smoked mackerel fillets (about 1

zest lemon, saving juice to serve 3

eggs 100grams

dried breadcrumb 3Tbsps

sunflower oil, plus more if needed 6Tbsps

mayonnaise 1serving

lemon juice, from above 1small

garlic clove, chopped (optional)200grams

frozen pea, cooked 3handfuls

few watercress

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.