Chia & Weetabix salmon fingers

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Yes, I hold my hands up. I am one of those mothers. One of those irritating, slightly OCD mothers who makes her own fish fingers. With chia seeds no less.

Right, now that I’ve lost half my audience I’ll show you how. It really isn’t as time consuming as you might think.

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Firstly grab two or three wheat breakfast cereal buscuits, we use Aldi’s cheapo ones and really can’t tell any difference to the leading brand. Put in a large bowl with three tablespoons chia seeds, pepper, any fresh herbs you want and some garlic salt. Scrunch the biscuits up until they resemble breadcrumbs. Of course you could just use breadcrumbs if you prefer, but I like the fact I don’t have to get the food processor out with the wheat biscuits.

Now, skin your salmon if it’s not already skinned, using a very sharp knife. If your family is anything like mine, you’ll need to save the skin to bake with the fish fingers to make crispy skin.

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Slice the salmon into fingers a couple of centimetres wide. Lightly whisk a couple of eggs, dip the fingers in the egg, then into the crumbs.

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Put them on a lined baking tray, with the skin, which is delicious when lightly sprinkled with salt.

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Bake at 190oC for 10-12 minutes. Serve with tartare sauce. We enjoyed ours with roasted flower sprouts, broccoli and sweet potato, and peas sautéed with leeks. Delicious and healthy midweek meal.

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