500g potatoes, peeled and diced
6 spring onions, chopped
3 tsp English mustard
3 tbsp chopped parsley
1 tbsp plain flour
100g frozen peas, blanched
1 large egg yolk
400g tinned tuna (drained weight)
Sea salt and black pepper (optional)
3 tbsp olive oil
Boil the potatoes in a large saucepan for 15 to 20 minutes until soft, drain and mash. Transfer to a large mixing bowl. Fry the spring onion in the butter for one minute until soft and add to the potatoes then add in the mustard, parsley, flour, and peas and mix. Add the egg yolk and tuna and mix well. Season if desired.
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.
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)