|Energy (KJ) 2536||30%|
|Energy (Kcal) 609||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
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
This campaign was originally produced in the framework of a programme co-financed by the European Union