Clodagh Mckenna served up 20 minutes crispy fish burgers with slaw and a lemon and coriander mayo on this morning.

The ingredients are: 75g plain flour, 1 tsp freshly ground black pepper, 1 egg, lightly beaten, 125g panko breadcrumbs, 8 x 100 – 150g skinless hake fillets, or other meaty white fish and Olive oil.

For the lemon and coriander mayo: Zest and juice of 1 lemon, 1 tbsp fresh coriander, finely chopped and 70g good quality mayonnaise.

For the cabbage slaw: 160g red cabbage, shredded, 160g green cabbage, shredded, 1 carrot, grated and 2 tbsp coriander leaves, chopped.

To serve: 4 brioche rolls, split and Extra coriander leaves, to garnish.

See recipes by Clodagh in her book titled : In Minutes: Simple and delicious recipes available from Amazon now.