Easy Tuna Fishcakes

Charmaine Lu -
  • 800g peeled and diced potatoes
  • 50ml whole milk
  • 200g peas
  • 3 chopped spring onions
  • 2 x 150g tins of tuna in brine, drained
  • 200g breadcrumbs
  • 2 beaten eggs
  • 2 tbsp olive oil
  • Rocket leaves, to serve
  • 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