Pea and Tuna Fishcakes
1 hour
preparation time
Intermediate
4
Servings
Logo Thanks to Yes Peas !

Preparation

  1. Boil the potatoes in a large saucepan for 20 minutes until soft, then drain and mash. Transfer to a large mixing bowl. Fry the spring onion in the butter for 1 minute until soft and add to the potatoes with the mustard, parsley, flour and peas and mix. Add the egg yolk and tuna and mix well. Season.
  2. 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 minutes on each side until lightly brown in colour.

Tip!

  • The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Ingredients

100 
g
 
frozen peas, blanched
500 
g
 
potatoes, peeled and cut into chunks
6 
spring onions, chopped
25 
g
 
butter
3 
teaspoons
 
English mustard
3 
tablespoons
 
parsley, finely chopped
1 
tablespoon
 
plain flour
1 
large egg yolk
400 
g
 
tinned tuna, drained weight
sea salt and freshly ground black pepper
3 
tablespoons
 
olive oil

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