Fish fingers with 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.
6.In a large bowl, combine ingredients.