20 mins
Not Too Tricky
serves 4
About the recipe
These super-tasty fishcakes celebrate beautiful skipjack tuna, tinned at its absolute best with nothing but natural goodness inside. It’s budget-friendly, great for the environment, and honestly, it’s a total game-changer for creating quick, flavourful meals. When you’re shopping for tinned tuna, take the time to read the label and look out for the "pole and line" logo – this means that you’re backing those traditional fishing practices that help to protect our oceans, as well as support the local communities working hard to do the right thing for our future generations.
Ingredients
100g frozen peas
2 x 160g tins of Fish Tales tuna in water
2 tablespoons plain flour
400g leftover mashed potato
1 bunch of spring onions
1 bunch of flat-leaf parsley (30g)
65g Cheddar cheese
1 lemon
olive oil
Method
- Defrost the peas in the microwave for 2 minutes, then mash with a fork. Drain the tuna and add to the bowl along with the flour and leftover mashed potato.
- Trim the spring onions and finely chop with most of the parsley leaves. Add to the bowl, grate in a third of the cheese and half the lemon zest, then squeeze in the juice. Add a pinch of sea salt and black pepper and mix well to combine.
- With wet hands, divide the mixture into 8 equal pieces, shape into patties, and firm up in the fridge for 10 minutes. Cut the remaining cheese into 8 thin slices.
- Put a large non-stick frying pan on a medium heat and, once hot, drizzle in 2 tablespoons of oil. Cook the fishcakes for 3 minutes on each side, or until golden and crispy. Lay over the sliced cheese, cover, and cook for a final 2 minutes, or until the cheese is melty and oozy. Scatter with the remaining parsley and serve with lemon wedges, for squeezing over. Great with freshly cooked peas or a nice crisp salad.
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