Give everyday ingredients a seasonal spin with this stunning recipe from chef and author Dean Edwards. Served with a warm salad of crunchy peas, bacon and fresh mint, these easy tuna fishcakes are sure to liven up midweek mealtimes.
Preheat the oven to gas 4, 180°C, fan 160°C. Prick the potatoes with a fork, then microwave for 10 minutes, before cooking in the oven for a further 30 minutes. If you don’t have a microwave, simply bake the potatoes in the oven for around an hour, or you can use readymade mash instead.
Once cooked, halve the potatoes, scrape out the flesh into a large bowl and fork through to give a light and fluffy texture. Set aside.
Fold the tuna, spring onions, and parsley through the potato; season. Divide the mixture into four then shape into cakes.
Have the flour, beaten egg and breadcrumbs ready in 3 shallow bowls. Put the fishcakes in the flour, dip in the beaten egg, and then into the breadcrumbs – add extra flavour to the breadcrumbs with a little grated Parmesan, if you like.
In a large pan, shallow fry the fishcakes over a medium heat for 2-3 minutes per side, until golden. Remove from the pan and keep warm.
Wipe the pan clean, add the lardons and fry until golden (around 2-3 minutes). Add the peas and heat through (1-2 minutes), before adding the mint, spring onions and lemon juice. Season to taste. Serve alongside the fishcakes and the tartare sauce.
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This delicious recipe was created by chef and author Dean Edwards and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.