Gluten Free Baked Fish Fingers recipe
ingredients
1/2 lb (225 g) cooked fish
3/4 lb (340 g) potato, boiled and mashed
1 ripe tomato, blanched and chopped or 1 teaspoon tomato puree
1 - 4 teaspoons tamari/shoyu soya sauce or a pinch of sea salt
1 egg, beaten
4 oz (110 g) rye breadcrumbs
3/4 lb (340 g) potato, boiled and mashed
1 ripe tomato, blanched and chopped or 1 teaspoon tomato puree
1 - 4 teaspoons tamari/shoyu soya sauce or a pinch of sea salt
1 egg, beaten
4 oz (110 g) rye breadcrumbs
method
1. Combine all the ingredients except for the egg and the breadcrumbs.
2. Gradually add the egg to bind the mixture. Do not make it too soft.
3. Divide the mixture evenly into 10 - 12 pieces and form into 'fingers'.
4. Coat in the breadcrumbs, and grill, bake or shallow-fry until crisp and golden.
2. Gradually add the egg to bind the mixture. Do not make it too soft.
3. Divide the mixture evenly into 10 - 12 pieces and form into 'fingers'.
4. Coat in the breadcrumbs, and grill, bake or shallow-fry until crisp and golden.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
