Pea And Tuna Fishcakes

Ingredients

500g potatoes
6 spring onions, chopped
25g butter
3 tsp English mustard
3 tbsp chopped parsley
1 tbsp plain flour
100g frozen peas, blanched
1 large egg yolk
400g tinned tuna (drained weight)
Sea salt and freshly ground black pepper (optional)
3 tbsp olive oil

Nutrition

PER SERVING (4) 259 kcalories, 29g protein, 29g carbohydrates, 8g fat, 0.6g saturated fat, 3g fibre, 3g sugars, 0.99g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin C, B complex vitamins, beta carotene, calcium, magnesium, iron, zinc, manganese plus antioxidants from the herbs and spices.

Method

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