Homemade fish fingers with red cabbage, radish & carrot salad

Serves 4

Ingredients

500g fish

1-2 tsp each of garlic and onion powder (not onion or garlic salt)

¼ cup approx. of LSA (ground linseed, sunflower seeds, almonds) You can use your favourite crumbs here, gluten free crumbs, coconut, sesame seeds etc..

¼ red cabbage- sliced/shredded very fine

2 medium carrots- peeled and grated

6-8 radishes- grated

It's quicker to use the slice and grater attachment on your food processor

mayonnaise, about  1/3 of a cup

Mix the veg and mayo together.

Method

In a food processor, blitz up your fish and powders, until fairly smooth. On a lined baking tray with edges, sprinkle over some of your crumbs to cover the bottom. Put your fish mixture onto the crumbs and press with your hands to form a square or rectangle. Make sure it is right up against the edges. It should be about 1 cm thick of fish. Sprinkle over more crumbs to coat the fish. Cut into fingers and coat the edges if you can. Put in the fridge until you need them. In a large pan heat some ghee/coconut oil and cook on a medium heat 2 minutes each side. Serve up with your salad, some petite tomatoes and avocado and extra mayo to dip your fish fingers in.