- 300g potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 80g can tuna in brine, drained (or use salmon - see tip, below)
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 2 tbsp caper in brine, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 spring onion, trimmed and finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large egg, beaten
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ pack watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
If you prefer, you can make these fishcakes from tinned salmon, but they will cost a little more.