These fishfingers can be prepared in advance and cooked from frozen, so it’s worth making lots in one go. Serve with some oven-baked home-made matchstick chips.
Ingredients
- Juice and grated zest of 1/2 lemon, plus wedges to serve
- 2 salmon fillets (350g), skinned
- 600g cold cooked mashed potato
- 1 tbsp chopped fresh herbs, such as chives or parsley (optional)
- 5 tbsp sesame seeds
- 5 tbsp linseeds
- 3 tbsp olive oil
Method
- 1. Drizzle the lemon juice over the salmon fillets. Microwave on high (900W) for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.
- 2. Flake the fish into a bowl, then add the cold mashed potato, herbs (if using) and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).
- 3. Preheat the oven to 220°C/ fan200°C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 20-25 minutes from frozen).
- 4. Serve with a lemon wedge, broccoli, peas and home-made matchstick chips.
Nutritional info
Per fishfinger: 204kcals, 15.4g fat (3.4g saturated), 9.1g protein, 7.9g carbs, 0.6g sugar, 0.1g salt