Rosti fish cakes
- Preparation and cooking time
- Cook: -
- Serves 2
- 300g potato
- 80g can tuna in brine, drained (or use salmon - see tip, below)
- 2 tbsp caper in brine, drained
- 2 spring onions , trimmed and finely chopped
- 1 large egg , beaten
- 4 tbsp olive oil
- ½ bunch asparagus spears , from Asparagus, pea & feta frittata - see 'goes well with')
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ pack watercress
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.