tuna patties
 
 

to vary this recipe, try using tinned salmon or sardines
makes 4, ready in 30 , 2 of 5-a-day

180g pack Asda Ready In Minutes Mash
6tbsp Asda Mustard Mayonnaise
6tbsp Fat-Free Greek Yogurt
12 cocktail gherkins, chopped
4tbsp capers, drained and chopped
3 spring onions, trimmed and finely chopped
5tbsp fresh parsley, chopped
2 x 198g cabs Asda Tuna in Brine, drained
3tbsp plain flour
2tbsp sunflower oil
325g frozen peas
326g can Asda Naturally Sweet Sweetcorn

Preheat the oven to 140C/ 120C Fan/Gas 1. Make up the mashed potato according to the pack instructions. Leave to cool while you make the sauce.

Mix together the mustard mayonnaise yogurt, gherkins, capers, half the spring onions and 3tbsp of parsley Set aside.

Flake the tuna and add to the mash with the rest of the parsley and spring onions. Season and mix well. Using lightly floured hands, shape into 8 patties, Place on a tray and chill for 20 mins.

Dust the fish cakes with the plain flour. Heat the sunflower oil in a frying pan and gently fry the cakes 4 at a time for 3-4 mins on each side. Keep the first batch warm in a low oven while you make the rest.
While the fish cakes are cooking, boil the peas for 3 mins. Add the sweetcorn and simmer for another minute. Drain and serve with the fish cakes and sauce.