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Ingredients500g potatoes |
NutritionPER SERVING (4) 259 kcalories, 29g protein, 29g carbohydrates, 8g fat, 0.6g saturated fat, 3g fibre, 3g sugars, 0.99g sodium. |
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 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.
Serves 4