|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
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavour-filled potato salad, complete with 5 Spice seasoning - drop the chicken for a vegetarian option.