Baked Fishy Salmon Nuggets
Makes 10 Nuggets
2 Donegal Catch Salmon Fillets (defrosted*)
Juice 1/2 lemon
4 Sprigs fresh thyme leaves
1 tsp garlic powder (or 1 garlic clove crushed)
4 tbsp plain flour
2 tbsp plain flour
1 egg whisked
100g fine breadcrumbs
2-3 tablespoons rapeseed oil for frying
To serve (per child)
90g peas & sweetcorn cooked
2 long stem broccoli steamed
Slices spring onion and poppy seeds for eyes
*leave overnight in fridge to defrost
- Remove the skin from the salmon, then place the fillets into a food processor along with the lemon juice, thyme leaves, garlic powder and egg. Whizz up until the mixture is really smooth.
- Using a spoon, add in the flour and stir until the salmon starts to resemble a sticky dough.
- To make into fish shapes, add 2 tablespoons of flour onto a plate, then rub your hands with flour to prevent the dough from sticking to them.
- Take a tablespoon of the fish mixture and roll into a circle on the plate completely coating it in flour, press down to flatten, then using your finger shape the end into a fish tail. Repeat until the fish mixture is completely used up.
- Use a pastry brush to coat the fish pieces with egg, then sprinkle over the breadcrumbs. Then flip them over, coat the opposite side with egg and add breadcrumbs.
- Heat the rapeseed oil in a pan and fry both sides of the nuggets until golden brown.
- To make the fish plate – decorate the plate with broccoli, add the peas and sweetcorn to the bottom and a few chives. Place the fishy nuggets in the water then add a slice of spring onion and poppy seed for eyes.