Pretty much the same as my chicken nuggets recipe 🙂 Just take a piece of fish (I personally only buy Australian fish, as imported fish can not only take a while to be shipped here, but also swim in less clean water than ours)…. make sure it’s deboned and skin removed…. stick it in a food processor with a piece of bread, any spices you like, and blend to a minced consistency…. Roll out into little logs, flatten them, roll in breadcrumbs, place on a greased tray and cook at 180ºC for about 15-20 mins, turning halfway through.
You can freeze them and reheat as needed…. then you have the convenience of fishfingers, but you know exactly what is in them.
Fish fingers June 9, 2009
6 chicken thigh fillets (skin removed)
1 slice wholegrain bread
1 garlic clove
1tb spices (I used lemon pepper & cumin)
Breadcrumb mixture (breadcrumbs, sesame seeds + spices)
Pop everything but the breadcrumbs into a food processor, and blend until it forms a paste-like consistency. Take spoonfuls and form into nugget-like shapes and toss in a breadcrumb mixture. Spray a baking tray with oil, and bake the nuggets at 180ºC for about 15-20 mins, turning over halfway through.
You can freeze these and reheat as needed. Makes about 25 nuggets
Potato and Lentil Patties May 2, 2009
For the patties:
1 tin lentils
4 cups (approx) boiled/steamed potato
1/2 cup corn
1 tsp curry powder
1 tsp mixed herbs
1 tsp salt
6 rashers rindless/shortcut bacon (optional)
1 1/2 cups breadcrumbs (approx)
2 tb parmesan cheese
2 tb mixed herbs
1 tsp salt
1 tsp lemon pepper
Mash the potato with milk until very smooth and creamy. Chop and fry the bacon, then add all the patties ingredients together and mix well. Mix the breadcrumb mix together in a dish. Form the potato mixture into patties or balls (I find balls easier to work with) and coat with the crumbs. Spray a baking tray with olive oil, lay out the patties and spray the tops. Bake at 180ºC for about 20 mins.
Hamburgers December 13, 2008
Onion (I prefer spring onion)
Herbs and spices (things like salt and pepper, cumin, ginger, basil, oregano, sage etc.)
1ts curry powder
Breadcrumbs or rolled oats
1 teaspoon of wholegrain mustard
1). Finely chop garlic, onion and capsicum and fry these until cooked. Onion and capsicum go in first, then the garlic, as it cooks quicker.
2). In a bowl mix the fried stuff, mince, some herbs and spices, 1 egg, some parmesan cheese and a few teaspoons worth of breadcrumbs or rolled oats (I know.. sounds odd, but hey it actually works!). Add a squirt of tomato sauce and a squirt of BBQ sauce. Add mustard. Mix all this well. If you happen to have leftover rice, a little of that in it is ok too. peas and corn, grated carrot or zucchini all work ok in there too.
3). Form into patties, grill or fry until brown. Apparently if you form them then leave them in the fridge for 30 mins they stay together better… I like to grill this by putting a cake cooler over a tray and putting the patties on the cake cooler so all fat drips off into the tray if I’m using an oven whose grill tray is too solid. Once both sides are done I lay a cheese slice ontop and turn the grill off while I get the bun organised and its melted by the time I go to get it out.
4). Fry remaining egg in an egg ring (if you have one).
5). Assemble burger in the following fashion:
1 onion, chopped
1 carrot, finely chopped or grated
½ green capsicum, chopped
1 garlic clove, crushed or 1 teaspoon minced garlic
¼ to ½ teaspoon chilli powder, to taste (optional)
1 teaspoon ground coriander
2 x 425 g cans kidney beans, drained and rinsed
1 cup fresh breadcrumbs
Ground sea salt and freshly ground black pepper
1 cup dried breadcrumbs, for coating
1). Lightly fry the onion in a little oilive oil for 5 minutes.
2). Add the capsicum and carrot and fry for another 5 minutes
3). Add the spices and garlic, and heat for 1-3 minutes, stirring well, then remove from heat.
4). Puree half of the beans, and combine with the remaining half of the beans, the fresh breadcrumbs, onion mixture and add any seasonings.
5). Divide the mixture into 8 portions, and form into burger shapes.
6). coat the burgers with dried breadcrumbs, and place on a lightly oiled baking sheet on an oven try and bake at 180°C for 15-20 mins on one side, then flip and cook the other side for a further 15-20 mins.
The burgers can be frozen (separated with pieces of baking paper). Cook for an additional 10 minutes on the first side and 5 minutes on the other if cooking the frozen burgers.
Broccoli & Ricotta Logs November 18, 2008
2 small potatoes
1 ½ c ricotta cheese
1c wholemeal breadcrumbs
Steam the broccoli until tender then chop finely. Steam the potato until soft then mash well. Combine all ingredients and mix well. Shape into 4cm logs and place on a lightly greased baking tray. Bake at 160°C for 15 mins, then turn and cook another 5-10 mins. For added flavour, roll in breadcrumbs with parmesan cheese before cooking.
Patties November 16, 2008
Mix together whatever ingredients you like – using mashed potato as the base. Try adding corn, fish (tinned tuna or salmon), cooked vegies, lentils, cheese, spices etc. Add an egg, and form into patties, roll in breadcrumbs (you can add spices to this for extra flavour).
Leave in the fridge for 20 mins, then bake in the oven (spray with cooking oil) or shallow fried.