1 h
preparation
Intermediate
4
Servings
Try these simple to make pea and tuna fishcakes. Perfect for all the family! With Love from Birds Eye.
Our method
- Boil the potatoes in a large saucepan for 20 minutes until soft, then drain and mash. Transfer to a large mixing bowl. Refer to pack cooking instructions to cook the peas. Fry the spring onion in the butter for 1 minute until soft and add to the potatoes with the mustard, parsley, flour and peas and mix. Add the egg yolk and tuna and mix well. Season.
- On a lightly floured surface shape the mixture into 8 rounds and dust with flour. Heat the olive oil in a large frying pan and fry the fishcakes slowly for 5 minutes on each side until lightly brown in colour.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
100
g
frozen peas, blanched
500
g
potatoes, peeled and cut into chunks
6
spring onions, chopped
25
g
butter
3
teaspoons
English mustard
3
tablespoons
parsley, finely chopped
1
tablespoon
plain flour
1
large egg yolk
400
g
tinned tuna, drained weight
sea salt and freshly ground black pepper
3
tablespoons
olive oil
