Pea and Tuna Fishcakes

Preparation time
'
Nr of servings
4
Difficulty Level

Pea and Tuna Fishcakes

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

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).

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.