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
Method
- 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.
- 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.
Serving 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).
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
259 Kcal
8 g
0.6 g
3 g
0.099 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.