

Coconut and oat crusted salmon nuggets
Prep time
10 minutes
Difficulty
Easy
Cooking time
15 minutes
Servings
4
Overview
Small pieces of delicious salmon smothered with crumbling oats and coconut with a sweet chilli mayonnaise dip.
Recipe by Christine Bailey
Ingredients
- 450g /1lb salmon fillets, skinless and boneless
- 80g / 3oz Nairn’s gluten free oat cakes
- 60g /2oz desiccated coconut
- 2 eggs, beaten lightly
- Pinch of salt and black pepper
- 40g / 1 ½ oz rice flour
- 4 tbsp organic mayonnaise
- 2 tbsp sweet Thai chilli sauce