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Ingredients
- Bread – 10 slices
- Onion – 2 small, finely chopped
- Ginger – 1 desert spoon
- 2 tbsp oil for seasoning
- Potato-1 medium sized
- salmon–2 cups
- Chicken stock powder– 4 tbsp
- Coriander powder– 1 teaspoon
- Pepper powder – 1-2 teaspoon
- Dry mint-1 tbsp
- Breadcrumbs –1.5 cups
- 2 egg yolks
- Egg white – from 2 eggs
- Oil to fry
Directions
- Cook salmon till tender soft and mash them. You can flake them finely too, if you do not want them mashed, though it is easy to roll them when they are mashed.
- Boil peel and mash potato till no lumps remain.
- Sprinkle some water over the bread slices and crumble them.
- Heat 2 tbsp oil in a fry pan and sauté onion and ginger till onions are pinkish in colour. Take off heat and keep aside.
- In a bowl, put crumbled bread slices, mashed salmon, onion-ginger mixture, egg yolks, dry mint, coriander powder and pepper powder. Add chicken stock powder and mashed potatoes and mix really well till everything is completely blended together. There is no need to add salt as chicken stock already has loads of salt in it.
- Heat oil in a deep wide fry pan .
- Take a small portion from this mix and roll it into finger shape. Repeat the procedure with the remaining mix. Add a tablespoon of water to the egg white & beat well. Dip each of the roll in egg white & coat with bread crumbs. Deep fry the finger rolls till golden. Serve hot with tomato ketchup or sauce. Super Salmon Fingers are now ready to eat! .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 5 servings | |
| Calories 634 | |
| Calories from Fat 222 | 35% |
| Total Fat 24.76g | 31% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.14g | |
| Cholesterol 93mg | 31% |
| Sodium 920mg | 38% |
| Potassium 670mg | 19% |
| Total Carbs 69.33g | 18% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.53g | 3% |
| Protein 32.28g | 52% |
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