To vary this recipe, try using canned salmon or sardines.
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.83 per serving
Nutritional Information
Each 586g serving contains
Energy
2156kj
515kcal
2156kj
515kcal
26%
Fat
28.2g
28.2g
High
40%
40%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
10.4g
10.4g
Med
12%
12%
Salt
2.2g
2.2g
High
36%
36%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
368kj/88kcal
Typical energy values per 100g:
368kj/88kcal
Ingredients
180g pack Asda Ready in Minutes Mash
6 tbsp Asda Mustard Mayonnaise
6 tbsp fat-free Greek yogurt
12 cocktail gherkins, chopped
4 tbsp capers, drained and chopped
3 spring onions, trimmed and finely chopped
5 tbsp fresh parsley, chopped
2 x 198g cans Asda Tuna in Brine, drained
3 tbsp plain flour
2 tbsp sunflower oil
325g frozen peas
326g can Asda Naturally Sweet Sweetcorn
Method
1
Pre-heat the oven to 140C/120C Fan/Gas 1. Make up the mashed potato according to the pack instructions. Leave to cool while you make the sauce.
2
Mix together the mustard mayonnaise, yogurt, gherkins, capers, half the spring onions and 3 tbsp of parsley. Set aside.
3
Flake the tuna and add to the mash with the rest of the parsley and spring onions. Season and mix well. Using lightly floured hands, shape into 8 patties. Place on a tray and chill for 20 minutes.
4
Dust the fish cakes with the plain flour. Heat the sunflower oil in a frying pan and gently fry the cakes, 4 at a time, for 3-4 minutes on each side. Keep the first batch warm in a low oven while you make the rest.
5
While the fish cakes are cooking, boil the peas for 3 minutes. Add the sweetcorn and simmer for another minute. Drain and serve with the fish cakes and sauce.