Forget about buying frozen boxes, these home-made fish fingers with chunky tomato sauce are a delicious snack for the little ones.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
3 potatoes, peeled
2 tbsp butter
Vegetable oil, to fry
1 onion, finely chopped
Salt and black pepper
170 g tin tuna
155 g tin pilchards
Handful parsley, chopped
4 eggs
1 cup flour
1 cup breadcrumbs

METHOD
1. Preheat oven to 180°C.
2. Boil the potatoes until soft, then mash with the butter until smooth.
3. Heat 2 tbsp oil and fry the onion with salt and pepper for 5 minutes.
4. Drain the tuna. Rinse the pilchards well and flake into pieces.
5. Mix mashed potato, onion, tuna, pilchards, parsley, 2 eggs and ½ cup flour.
6. Place the remaining flour, 2 whisked eggs and breadcrumbs in 3 bowls. Shape the fish mixture into fingers and dip into each bowl in turn.
7. Shallow-fry the fish fingers for 2 minutes on each side.
8. Arrange the fish fingers on a baking tray and bake for 15 minutes.

Chunky tomato sauce

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
400 g tin whole peeled tomatoes
¼ cup vegetable oil
2 cloves garlic, chopped
3 tbsp sugar
Salt and black pepper

METHOD
1. Blend the tomatoes, including the juices, to form a coarse purée.
2. Heat the oil in a pot over medium heat. Fry the garlic, stirring often, until it begins to brown.
3. Add the tomato purée, sugar and seasoning.
4. Bring to the boil, then reduce to a gentle simmer and cook until the sauce has thickened slightly, 20-25 minutes. Allow to cool.
5. Serve the tomato sauce with the fish fingers.