Healthy fish fingers
Please log in to save or rate.
Time to make:
40 mins, prep 15 mins, cook 25 mins
$2.03 per serve
(at time of publication)
Full ingredients list:
- 400g desiree potatoes, peeled, chopped
- 1/2 cup frozen corn kernels
- 425g can tuna in spring water, drained, flaked
- 3 green onions, sliced
- 2 egg whites, each lightly beaten
- 1/2 cup quinoa flakes
- 2 tablespoons rice bran oil
- salad greens and lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil potatoes in a large saucepan over medium heat for 12–15 minutes, until tender, adding corn in last 2 minutes of cooking time. Drain and return to pan. Roughly mash. Set aside to cool for 15 minutes. Once cool, add tuna, onion and 1 beaten egg white. Stir to combine.
Step 2 Place remaining egg white and quinoa into separate shallow dishes. Shape 1/3 cupfuls of mixture to make 8 small sausage shapes. Dip fish fingers in egg, then coat in quinoa.
Step 3 Heat oil in a large frying pan over medium-high heat. Cook fish fingers, turning, for 7–10 minutes, until golden. Serve with salad and lemon wedges.
About this recipe
First published: May 2010