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Fishcakes

TUNA AND PEA FISHCAKES WITH CAPER AND LEMON MAYONNAISE

When you’ve a  really bare cupboard and fridge , and can’t face a supermarket trip, you’ll be surprised at what you can create with just a few  ingredients.

400g tinned tuna, drained and flaked
400g mashed potato (made from approx. 800g unpeeled potatoes)
1 bunch spring onions, finely chopped
200g frozen peas, defrosted
2 tbsp chopped parsley
Finely grated zest of 1 lemon
8-10tbsp semolina
3tbsp olive oil
Lemon wedges and green salad or vegetables, to serve

FOR THE MAYONNAISE
6 tbsp mayonnaise
2 tbsp capers, drained and rinsed and roughly chopped
2 tbsp parsley, chopped
2 tbsp lemon juice
Pinch of cayenne pepper

In a large bowl, mix together the flaked tuna, mashed potato, spring onions, peas, chopped parsley, lemon zest, salt and pepper until well combined.

Using wet hands (this will stop the mixture sticking to you) shape into fish cakes  –  big or small, it’s up to you  –  and then lightly coat each one all over with the semolina.

Heat the olive oil in large frying pan over a low-medium heat and cook the fishcakes for just a few minutes each side until golden. You may need to do this in a couple of batches, depending on the size of your frying pan. Take care not to have the heat too high, as you want to ensure they are heated all the way through without burning.

While the fishcakes are cooking, mix together all of the ingredients for the mayonnaise. Season with salt and pepper.

Serve the hot fishcakes with the caper and lemon mayonnaise and a green salad or vegetables.

PS… For Asian-flavoured fishcakes, replace the lemon zest with lime zest and swap the parsley for coriander
Photograph: Gareth Morgans

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