Filter
Reset
Sort ByRelevance
CHERYLH70
Tropical fish fingers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minSmall dishanchovy fillet, capers, walnut, Parmesan cheese, garlic, fresh parsley, olive oil,nut pesto with anchovies
-
25 minSmall dishzucchini, zucchini, Roast beef, curry paste, fresh coriander, flat leaf parsley, stir-fry oil, peanut oil,roast beef rolls with zucchini
-
15 minSmall dishgreen apple, lemon, olive oil, fresh coriander, spring / forest onion,green apple salsa
-
30 minSmall dishsmall eggplant, olive oil, canned tuna, mayonnaise, creme fraiche, capers, leaf parsley, arugula, lamb's lettuce, friséesla,grilled eggplant rolls with tuna salad
Nutrition
145Calories
Fat15% DV10g
Protein18% DV9g
Carbs1% DV4g
Loved it