Tropical fish fingers

Name: tropical fish fingers
Total time: 30 min
Yield: 0
Ingredients: 400 gram salmon fillet; 1 hand fresh mint; 2 spring / forest onion; 1 tablespoon Thai Red curry pasta; 1 tablespoon cornstarch; 1 tablespoon flour; 1 egg; 3 tablespoon bread crumbs; sunflower oil; 1 Red pepper; 1 lime

Ingredients

400 gram salmon fillet
1 hand fresh mint
2 spring / forest onion
1 tablespoon Thai Red curry pasta
1 tablespoon cornstarch
1 tablespoon flour

1 egg
3 tablespoon bread crumbs
Sunflower oil
1 Red pepper
1 lime

Directions

Grind the salmon fillet with the mint, 1 spring onion, curry paste and cornstarch in a food processor. Season with salt and pepper.
With small hands, turn small sausages from the mixture and leave them covered in the refrigerator for about 30 minutes.
Then first roll the fish fingers through the flour, then through the egg and then through the breadcrumbs.
Heat a frying pan with sunflower oil and fry the fish fingers in about 4 minutes around cooked and golden brown. Drain on kitchen paper.
Serve the fish fingers with the remaining spring onion, red pepper and lime wedges. Delicious with (chili) mayonnaise.