Easy Tuna Fishcakes

Boil the potatoes in salted water for 15 mins or until tender, then drain and mash with the milk. Boil the peas for 2 mins, then mix into the mash with the tuna and spring onion. Season well, shape into 12 patties, and then dip in the beaten egg and coat in the breadcrumbs.
Heat half the oil in a frying pan and fry the fishcakes in batches for 4 mins on each side, or until golden and crisp. Serve with the rocket leaves and any sauces or sides you fancy.

40 mins

4 serving

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