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Ingredients

2 x 415g cans red salmon, drained
1 small brown onion, grated
1/3 cup chopped fresh continental parsley
1 lemon, rind finely grated, juiced
100g (2 cups) panko breadcrumbs
75g (1/2 cup) plain flour
70g (1 cup) finely grated parmesan
2 eggs
80ml (1/3 cup) olive oil
Aioli or tartare sauce, to serve
Green salad leaves, to serve
Lemon wedges, to serve, optional

Method

Step 1 Place the salmon in a large bowl. Use a fork to coarsely flake the salmon. Add the onion, parsley, lemon rind, 2 tbs lemon juice, 1/2 cup breadcrumbs and 1 tbs flour. Season. Gently stir to combine.
Step 2 Use wet hands to form 1/4 cup of salmon mixture into a 9cm-long, 3cm-wide ‘finger’ and place on a tray. Continue with the remaining mixture to make 14 salmon fingers.
Step 3 Combine the remaining 1 1/2 cups breadcrumbs and the remaining parmesan in a bowl. Place the remaining flour in a separate bowl. Whisk the eggs in a separate bowl. Lightly coat the salmon fingers with flour, egg and then breadcrumb mixture. Place on a tray.
Step 4 Heat the oil in a large frying pan over medium heat. Cook the salmon fingers, in 2 batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel, to drain. Serve the salmon fingers with aioli or tartare sauce, salad leaves and lemon wedges, if you like.

Salmon fish fingers

How to make Salmon fish fingers

Ingredients

Method