Ingredients100g frozen peas
400g tinned tuna (drained weight)
6 spring onions, chopped
3 tsp English mustard
3 tbsp chopped parsley
1 tbsp plain flour
1 large egg yolk
3 tbsp olive oil
Sea salt and freshly ground black pepper (optional)
Method1. Boil the potatoes in a large saucepan for 15 to 20 mins until soft, drain and mash.
2. Transfer to a large mixing bowl.
3. Fry the spring onion in the butter for one minute until soft and add to the potatoes then add the mustard, parsley, flour, and blanched peas and mix. Add the egg yolk and tuna and mix well. Season if desired
4. On a lightly floured surface, shape the mixture into 8 rounds and dust with flour.
5. Heat the olive oil in a large frying pan and fry the fishcakes slowly for 5 mins on each side until lightly brown in colour.