Nadia Sawalha served up a simple salmon fish cakes made on the Alan Titchmarsh show.
To make her fish cake, Nadia used: 280g tinned salmon, 225g potato, 2 tbsp chopped parsley or coriander, 2 chopped hard-boiled eggs, Zest of half a lemon, 1 good squeeze of lemon juice, ½ tsp chilli powder, Salt and black pepper.
For the coating: 1 whisked egg, 100g fine breadcrumbs, Oil for frying.
Nadia says: “These ingredients are everyday items that everyone has in their store cupboards at home.”
To make the fish cakes, peel and boil the potatoes until tender and then mash with a little butter and some salt and pepper before leaving them in the fridge until thoroughly chilled.
Add the salmon, parsley, zest, lemon juice and chilli powder to the mashed potato, give all the -ingredients a good mix, and gently stir in the eggs.
Pat into as many round fish cakes as you want on a floured surface. Dip the fish cakes first in the whisked egg and then dip them into the breadcrumbs.
To cook, fry the fish cakes in a little oil in a frying pan on both sides until cooked through.
When ready, serve with fries and salad.