Quick Tuna Melt Fishcakes
Looking for a clever way to use up leftover mashed potatoes? Bart and Jamie turn them into these golden-brown tuna fishcakes. With peas, fresh herbs, and a layer of melted cheddar, they are guaranteed to be a hit at the dinner table.
Delicious with fresh peas or a crispy green salad.
Defrost the peas in the microwave for 2 minutes, then mash them roughly with a fork. Drain the tuna and put it in a large bowl together with the flour and mashed potatoes.
Finely chop the spring onion and most of the parsley leaves. Add to the bowl. Grate a third of the cheddar and half of the lemon zest over it. Then squeeze in the lemon juice. Season with a pinch of sea salt and black pepper and mix everything well.
Divide the mixture with wet hands into 8 equal portions and shape them into patties. Let them firm up in the refrigerator for 10 minutes. Meanwhile, cut the remaining cheddar into 8 thin slices.
Heat a large non-stick frying pan over medium heat and add 2 tablespoons of olive oil. Fry the fishcakes for about 3 minutes per side, until golden brown and crispy.
Place a slice of cheddar on each fishcake, put a lid on the pan and cook for another 2 minutes, or until the cheese is wonderfully melted.
Sprinkle with the remaining parsley and serve with lemon wedges to squeeze over.
