Pea & Tuna Fishcakes
Over a year ago
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Ingredients
- 100g frozen peas
- 500g potatoes
- 400g tinned tuna
- 25g butter
- 6 spring onions. chopped
- 3 tsp English mustard
- 3 tabs Parsley. Chopped
- 1 tab plain flour
- 1 large egg yolk
- 3 tabs olive oil
- sea salt and course ground black pepper
Accompaniment
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Description
This is a really quick and easy recipe from www.peas.org. It's store cupboard ingredients which are perfect for a mid-week family supper
Method
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1
Boil the potatoes in a large saucepan for 15 to 20 mins until soft, drain and mash. Transfer to a large mixing bowl. Fry the spring onion in the butter for one minute until soft and add to the potatoes then add in the mustard, parsley, flour, and blanched peas and mix. Add the egg yolk and tuna and mix well. Season if desired
On a lightly floured surface shape the mixture into 8 rounds and dust with flour. Heat the olive oil in a large frying pan and fry the fishcakes slowly for 5 mins on each side until lightly brown in colour.
Chef's Tips
I did this last night as we had nothing much in. My husband very kindly said they were the best fishcakes he'd ever had! They were lovely and crispy, and perfcetly complemented with a blob of ketchup.
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