Salmon fish fingers

Ingredients for 2 servings:

• 300 g salmon fillet(s)
• ½ small onion(s)
• 3 tbsp breadcrumbs
• 1 egg white
• ½ tsp parsley, dried
• ½ tsp onion granules
• some garlic granules
• some pepper
• some paprika powder
• some thyme, dried
• some breadcrumbs for coating
• some oil

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Baby-led weaning (BLW), without salt, from approx. 9 months

If necessary, peel the skin from the fillet. Cut the fillet into very small cubes and place in a bowl. Peel the onion, dice it very finely, and add it to the salmon. Add the breadcrumbs, egg white, and seasoning. Mix everything well and set aside for a few minutes so the breadcrumbs can swell. In the meantime, heat about 3 cm of oil in a pan and prepare breadcrumbs on a plate or aluminum foil. Scoop out some of the mixture with a spoon and shape into sticks with wet hands. Then roll these in breadcrumbs. Place on a smooth surface and flatten to form typical fish sticks. Fry the fish sticks in the hot oil on both sides until golden brown. The oil should not be too hot so that the fish sticks fry slowly and are cooked through without burning. Any other firm-fleshed fish can be used instead of salmon.