Monday: Tuna melt fishcakes
4-pack baking potatoes, peeled and chopped
80g spring onions, finely chopped
2 x 145g tins tuna in brine, drained
200g tin sweetcorn, drained
2 tbsp plain flour
210g ball mozzarella, drained and cut into 8
2 slices wholemeal bread, whizzed to crumbs
1 tbsp olive oil
380g frozen peas
½ lemon, zested and juiced
10g fresh mint, leaves finely chopped
1. Boil the potatoes for 15-20 mins until tender, then drain and mash. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Mix three-quarters of the spring onions, all of the tuna, sweetcorn and the flour into the mash. Season and mix well. Divide the mash mixture into 8, shape each into a 4cm thick patty, then push a piece of cheese into the centre. Re-shape to cover and seal.
3. Turn the fishcakes in the breadcrumbs to coat well.
4. Heat the oil in a frying pan over a medium heat, then fry the fishcakes in batches for 2 mins each side, or until golden. Transfer to a baking sheet, then bake for 10 mins, or until piping hot and the cheese has melted.
5. Meanwhile, boil the peas for 4 mins; drain, then roughly mash. Stir through the lemon juice and mint. Serve with the fishcakes, scattered with the remaining spring onions and lemon zest.