Homemade rice cake dipped fish fingers

This is a production-line dinner for when you’re feeling pretty tired. Yes, there will be more mess than if you made them yourself but the children are far more likely to clean their plates having had a hand in the making. And there’s lots of dipping and crushing resulting in smiles. And when I’m tired little things like that make me feel less so.

INGREDIENTS

1 white fish fillet

22-44g rice cakes

2 tablespoons plain flour

pinch ground black pepper, (optional)

1 large egg

pinch salt

METHOD

Here there are lots of little jobs to keep everyone busy. One person needs to cut the fish into finger-shaped strips – I use scissors for ease. One person needs to crush the rice cakes up by placing them in a sealed food bag and using a rolling pin to smash them. One person needs to season the flour with black pepper and mix. And someone needs to crack the egg, add the salt and beat it.

Preheat the oven to 190°C. Set up the production line. Line up, in order, a plate of fish, a plate of flour, a plate of egg, a plate of crushed up rice cakes and a baking tray lined with greaseproof paper. Then each child can take it in turns to dip the fish into the flour, then egg, then rice cakes and place spaced out on the baking tray. Bake for 10 minutes and serve with tartare sauce, mayonnaise, tomato ketchup or simply as is. These taste great in a bun or with a side of faux chips.

#normalmum #fish #ricecakes