|Energy (Kcal) 609||30%|
|Energy (KJ) 2536||30%|
|Saturated Fat 8.8g||44%|
|Total Sugars 5.2g||5%|
Cook the spring onions in the softened butter until soft then tip into a mixing bowl. Pop in the mash, drained tinned tuna, seaweed, chopped dill and a little salt and milled pepper. Lightly mix everything together with a fork then divide into 4 balls, form into a fishcake shape. If you have time chill in the fridge for 20 minutes.
Take 3 bowls, add flour to one, beaten egg to one and the breadcrumbs mixed with the chopped parsley to the third.
Gently roll each cake in the flour, dip into the egg and then roll in the breadcrumbs.
Fry the fishcakes in the sunflower oil for about 8-10 minutes over a medium heat until golden and crisp.
Meanwhile to make the salad, simply toss all the ingredients together and serve alongside the fishcakes.
150g Leftover mashed potato
1 tin of tuna in spring water, drained
1tsp seaweed (optional)
3 spring onions, chopped
Zest of ½ lemon
½ tsp chopped dill
1 egg beaten
20g plain flour
1dsp chopped parley
2-3tbsp sunflower oil for frying
For the salad
1 avocado, roughly chopped
½ cucumber, peeled and chopped
5 cherry tomatoes, roughly chopped
Juice of ½ lemon
2tsp olive oil
Salt and milled pepper
This recipe for the popular French dish chicken chasseur served with mash potato is amazingly flavoursome and makes a great dish for a dinner party!
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!