Name: Fish fingers with coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram white fish fillets, skin and bones removed, coarsely chopped; 2 tablespoon coarsely chopped fresh chives; 2 egg whites; 1 1/4 cup (125 grams) packaged breadcrumbs; 2 tablespoon olive oil; Coleslaw; 1 1/2 cup (120 grams) finely shredded red cabbage; 1 cup (80 grams) finely shredded savoy cabbage; 1 medium carrot, coarsely grated; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 green onion, thinly sliced; 2 tablespoon mayonnaise; 1 tablespoon sour cream; 1 tablespoon white wine vinegar

Fish fingers with coleslaw

Whip up these tasty fish fingers with fresh, whole ingredients and pop them on a little pile of crisp colourful coleslaw and dig in. The kids will love you for it and you'll tick off a good portion of your five-a-day and fish intake.

Serves 4

Cook

25M

Ingredients

1 kilogram white fish fillets, skin and bones removed, coarsely chopped

2 tablespoon coarsely chopped fresh chives

2 egg whites

1 1/4 cup (125 grams) packaged breadcrumbs

2 tablespoon olive oil

Coleslaw

1 1/2 cup (120 grams) finely shredded red cabbage

1 cup (80 grams) finely shredded savoy cabbage

1 medium carrot, coarsely grated

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 green onion, thinly sliced

2 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon white wine vinegar

Method

Fish fingers with coleslaw

1.Make coleslaw.

2.Grease 20cm x 30cm rectangular pan.

3.Blend or process fish and chives until smooth. Press mixture evenly into pan, turn out onto a baking-paper-lined tray; cut into eight 20cm slices; cut each slice in half to make 16 fish fingers.

4.In a medium shallow bow whisk egg whites lightly; in another medium shallow bowl, place breadcrumbs. Dip fish fingers into egg whites, then in breadcrumbs to coat. In a large frying pan, heat oil over medium-high heat; cook fish fingers, in batches, 3 minutes or until browned lightly and cooked through. Drain on absorbent paper. Cut fish fingers into bite-sized pieces for toddlers.

5.Serve fish fingers with coleslaw; season to taste.