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CHERYLH70
Tropical fish fingers
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Ingredients
Directions
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Grind the salmon fillet with the mint, 1 spring onion, curry paste and cornstarch in a food processor. Season with salt and pepper.
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With small hands, turn small sausages from the mixture and leave them covered in the refrigerator for about 30 minutes.
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Then first roll the fish fingers through the flour, then through the egg and then through the breadcrumbs.
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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.
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Serve the fish fingers with the remaining spring onion, red pepper and lime wedges. Delicious with (chili) mayonnaise.
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Nutrition
145Calories
Fat15% DV10g
Protein18% DV9g
Carbs1% DV4g
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