If your fussy toddler’s are anything like mine they love foods that are no good for them.
Jules prefer’s fish fingers over anything else but I’m not a fan of making them for him all the time because I doubt the content is even 100% fish let alone healthy enough as an everyday food, so I decided to give my home-made fish finger recipe a crack.
For those who don’t know me I’m not Susie home-maker. I rarely bake and most certainly don’t have the time to make fancy pictures out of food to draw the interest of my fussy toddler to trick him into eating it.
So i’ve made a few variations to basic a fish finger recipe and found a clear winning combination which is pretty much guilt free, gluten free, additive free, low fat, low salt, packed with hidden veggies and SO amazingly tasty you’ll need to make double batches each time because you’ll be devouring them too;
- 1 small onion
- 2 salmon fillets
- 2 free range eggs
- 1/4 cup corn kernels
- 1/4 cup baby peas
- 1/4 cup grated carrot
- Handful of chopped parsley
- Small pinch of salt
- 1 cup rice crumbs
Pre-heat oven to 180 degrees. Line a baking tray with non-stick paper (do not add oil it makes the fish fingers go soggy).
Saute onion in a small pan until translucent. Transfer into a mixing bowl. Pull apart the salmon fillets into small pieces and add to the bowl (I did this by hand, its easier than using a fork). Thoroughly mix in the rest of the ingredients and 1/2 the rice crumbs.
Pour the rest of the rice crumbs onto a plate. Roll a large heaped tablespoon of the fish mixture in your hands to form a rough ball, roll through the rice crumbs and place on the baking tray. You can choose the leave them as balls or shape them into fish fingers / sticks.
Bake in the oven for 15-20mins until golden and crispy and voila!
Serve with garlic aioli and a wedge of lemon and your kid’s will smash these in the face in 5 seconds flat.
This recipe makes roughly 12 fish fingers