pea and tuna fishcakes with lemon mayonnaise

I am a pea fiend, if such a thing exists. I cannot remember a time when I didn't like peas. As a June baby, I was born loving peas eaten straight from the pod. But I am reliably informed, by people who understand these things, that this fishcake recipe is a good way to get faddy eaters to eat their peas.

This is also a great store cupboard recipe; I usually have a tin of tuna and a bag of frozen peas stashed away. It is also a great way of using leftover mashed potatoes. In fact, when making mashed potatoes, I will deliberately make too much in order to make these delicious and moist fishcakes for a very satisfying supper.

Serves 4
Skill level: Easy

500g floury potatoes, peeled and cut into large chunks
6 x spring onions, chopped
25g butter
3 tsp English mustard
3 tbsp fresh flat leaf parsley, finely chopped
1 tbsp plain flour
100g x frozen peas, blanched
1 large egg yolk, lightly whisked
400g tinned tuna, drained and flaked
salt and freshly ground black pepper
3 tbsp olive oil

lemon mayonnaise
6tbsp mayonnaise (I use either Hellman's or Sainsbury's French Mayonnaise)
2tbsp capers, drained and rinsed and roughly chopped
2tbsp parsley, chopped
2tbsp lemon juice
a pinch of cayenne pepper

  1. Prepare the mashed potato by boiling the potatoes in lightly salted water for about 15 to 20 minutes until soft. Drain and dry well. (I usually put them back in the pan with the lid partially covering them on the lowest heat for about 5 minutes. This ensures that as much moisture as possible steams off and you don't end up with watery mash).
  2. Mash the potatoes while still warm, ensuring they are as smooth as possible, then transfer to a large bowl and set aside.
  3. While the potatoes are cooking lightly blanch the peas in boiling water (or the microwave) for about 1 minute. Drain and set aside.
  4. Fry the spring onion in the butter for one minute until soft and add to the potatoes.
  5. Stir in the mustard, parsley, flour, and blanched peas.
  6. Add the whisked egg yolk and tuna and mix well. Season to taste.
  7. Lightly flour a chopping board or a work surface and, using floured hands, shape 8 rounds of the fishcake mixture. Mix well, then, using floured hands, shape into 8 flat fishcakes. Flatten the tops slightly. Dust with flour. (I then usually put them in the fridge for 30 minutes or so in order that they firm up).
  8. Heat the olive oil in a large frying pan and fry the fishcakes slowly for 5 minutes on each side until lightly browned.
  9. While the fishcakes are cooking, mix together all of the ingredients for the mayonnaise. Season to taste.
  10. Serve the fishcakes with a light salad and the lemon mayonnaise.

    • Replace the tinned tuna with tinned salmon.
    • Make it vegetarian by replacing the fish with crumbled feta cheese.

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