|Energy (KJ) 2536||30%|
|Energy (Kcal) 609||30%|
|Saturated Fat 8.8g||44%|
|Total Sugars 5.2g||5%|
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
150g cooked, mashed potatoes
3 spring onions, chopped
Small knob butter, softened
1 small can of tuna in spring water, drained
1 teaspoon dried seaweed (optional)
½ teaspoon freshly chopped dill
Zest of ½ lemon
20g plain flour
1 egg, beaten
1 tablespoon freshly chopped parsley
2-3 tablespoons oil, for frying
For the salad:
1 avocado, stoned, peeled and roughly chopped
½ cucumber, peeled and chopped
5 cherry tomatoes, roughly chopped
Juice of ½ lemon
2 teaspoon oil
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.