Quick tuna melt fishcakes
Looking for a clever way to use 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're guaranteed to be a hit at the table.
Delicious with fresh peas or a crisp green salad.
Thaw the peas for 2 min. in the microwave and mash them roughly with a fork.
Mix the tuna, flour, mashed potatoes, and mashed peas in a large bowl.
Add the spring onion, most of the parsley, the grated cheddar, the lemon zest and juice. Season with sea salt and black pepper and mix well.
Divide the mixture into 8 equal portions and shape them into fishcakes with wet hands. Let them firm up in the refrigerator for 10 min.
Heat the olive oil in a large frying pan over medium heat. Fry the fishcakes for 3 min. per side until golden brown and crispy.
Place a slice of cheddar on each fishcake. Cover the pan and cook for another 2 min. until the cheese is melted.
Sprinkle with the remaining parsley and serve with lemon wedges.
