Nadiya’s recipe is a great way to introduce more fish into your kids’ diet, as well as being incredibly easy to make. It uses garam masala for light spice and a mix of herbs for freshness
Prep:20 mins
Serves 8
1 tbsp neutral oil such as vegetable, plus extra for forming the fishcakes4 salmon fillets (around 400g)800g potatoes, mashed and cooled10g dill, finely chopped10g coriander, finely chopped10g chives, finely chopped2 tsp chilli flakes (or to taste)2 tsp garam marsala1 egg100g golden breadcrumbslemon wedges and lettuce leaves, to serve
STEP 1Heat the oil in a frying pan over a high heat and add the salmon, skin-side down. Cover and fry for 3-4 mins on each side until cooked through. Take off the heat and leave to cool. Remove the skin, flake the fish and set aside.STEP 2Heat the oven to 200C/180C fan/gas 6. Line 2 large baking trays with baking parchment. Put the mashed potatoes in a bowl and break up using the back of a spoon. Add the dill, coriander, chives, 1 tsp salt, chilli flakes and the garam masala and mix well.STEP 3Stir in the egg, then add the breadcrumbs and flaked fish, and combine well.STEP 4Using oiled hands, roll the mixture into balls that are 180g each. Flatten into patties (7-8cm in diameter) and put on the prepared trays. Brush all over with oil and bake for 25 mins, until golden and heated through. Remove from the oven and leave for 5 mins before serving with lemon wedges and lettuce on the side.
