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Pea and Tuna Fishcakes

Pea and Tuna Fishcakes

Preparation time
Nr of servings
4
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Try these simple to make pea and tuna fishcakes. Perfect for all the family! With Love from Birds Eye.
Preparation time
4
Nr of servings

Ingredients

  • 100 g frozen peas, blanched
    Deliciously Tender Garden Peas
  • 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

  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.
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).

Tags

Starter Lunch Dinner Meals for kids

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 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.
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