Jo Pratt's Tuna and Pea Fishcakes with Caper and Lemon Mayonnaise

Name: Jo Pratt's Tuna and Pea Fishcakes with Caper and Lemon Mayonnaise
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 400g tinned tuna, drained and flaked; 400g mashed potato (made from approx. 800g unpeeled potatoes); 1 bunch spring onions, finely chopped; 200g frozen peas, defrosted; 2 tbsp. chopped parsley; 1 Finely grated zest of lemon; 8-10 tbsp. semolina; 3 tbsp. olive oil; Lemon wedges and green salad or vegetables, to serve; 6 tbsp. mayonnaise; 2 tbsp. capers, drained and rinsed and roughly chopped; 2 tbsp. parsley, chopped; 2 tbsp. lemon juice; pinch cayenne pepper

Over a year ago 4,096 views

Prep: 25 mins

Cook: 5 mins

Serves: 4

British Main Course

Ingredients

400g tinned tuna, drained and flaked
400g mashed potato (made from approx. 800g unpeeled potatoes)
1 bunch spring onions, finely chopped
200g frozen peas, defrosted
2 tbsp. chopped parsley
1 Finely grated zest of lemon
8-10 tbsp. semolina
3 tbsp. olive oil
Lemon wedges and green salad or vegetables, to serve
6 tbsp. mayonnaise
2 tbsp. capers, drained and rinsed and roughly chopped
2 tbsp. parsley, chopped
2 tbsp. lemon juice
pinch cayenne pepper

Accompaniment

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Method

1
In a large bowl, mix together the flaked tuna, mashed potato, spring onions, peas, chopped parsley, lemon zest, salt and pepper until well combined.

Using wet hands (this will stop the mixture sticking to you) shape into fish cakes - big or small, it's up to you - and then lightly coat each one all over with the semolina.

Heat the olive oil in large frying pan over a low-medium heat and cook the fishcakes for just a few minutes each side until golden. You may need to do this in a couple of batches, depending on the size of your frying pan. Take care not to have the heat too high, as you want to ensure they are heated all the way through without burning.

While the fishcakes are cooking, mix together all of the ingredients for the mayonnaise. Season with salt and pepper.

Serve the hot fishcakes with the caper and lemon mayonnaise and a green salad or vegetables.