Potato, peas and fish. Need I say more. These little fishcakes are a perfect balance of ingredients and taste amazing. The mayo is optional, but I would highly recommend.
2 x 185g tins Tuna in Olive oil
3 medium potatoes
2 spring onion
1 tsp Dried dill
1/3 cup Frozen peas
1/2 cup Flour
1 1/2 cups Panko breadcrumbs
1/2 cup Mayonaise
1/2 tsp Dried dill
1-2 tsp Lemon juice
Simply peel and boil the potatoes.
Mash them up in a large bowl and add a little blob of butter.
Add the spring onion, dill, drained tuna, peas and 1 egg and mix it all together.
Place the flour into a deep plate and the panic breadcrumbs on another.
Whisk the 2 eggs into a seperate bowl and set aside next to the flour and breadcrumbs.
Grab a handful of the fishcake mixture and roll into a ball, dust in flour, then dip in the eggs and finish off in the breadcrumbs and place onto a large plate.
Repeat till all the mixture is finished.
Pour a generous amount of olive oil into a frying pan and cook the fishcakes about 2-4 minutes each side.
Mix all the mayo dressing ingredients together and serve with the fishcakes.
You can freeze these bad boys. Just before cooking, wrap them in baking paper and freeze for up to 3 months. When ready to cook, just pop them in a well oiled baking tray and bake for 15 minutes or so, flipping half way through.