Recipes
Fish cakes
Ingredients:
400-500g cold mash potato
approx 400g tinned salmon or tuna (tins usually 200g)
zest of 1/2 lemon
salt and pepper optional
Coating:
2 eggs beaten
Breadcrumbs ( just take an old loaf grate or whiz in a machine)
Instructions:
Put fish cake ingredients in a bowl mix with hands. If mixture doesn't hold together add a little marge or melted butter.
Form into little cakes, place on plate chill for 15 mins in fridge. ( you don't have to chill but they hold together better when cooking)
Place breadcrumbs on a plate, dip fish cakes into beaten egg then onto breadcrumbs, cover both sides.
Add a small amount of oil (or butter) to a frying pan, when warm add fish cakes and cook each side until crusts are crisp and golden.
Yum!
There you are left over mash, leftover bread into a tasty treat.
Another Interesting Fact...
Nick has also written twelve books covering topics such as balloon modelling, juggling and magic tricks.
Take a look at the Books page for more information.
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