Tuna Fishcakes

w/ Ginger & Lemongrass, Sweet Chilli Pea Purée and Wilted Spinach

Serves: 2

Cooking time ~45 mins (including prep)

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Ingredients:

2x Medium Sized Potatoes

200g Tinned Tuna (in spring water)

3tbsp Mayonnaise

1x Stick Lemongrass

1x Lemon

Chunk of Fresh Ginger

4x Spring Onions

Panko Breadcrumbs

Egg & Flour

2 Cups Frozen Peas

Sweet Chilli Sauce

Handful Spinach

Red Chilli

1x Garlic Clove

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Method:

Preheat your oven to 180 degrees.

Start by peeling and chopping your Potatoes up. Get them in a pan of Boiling Water, bring to a bubble and then simmer for about 15 minutes or until ready for mashing.

Finely chop the Ginger, Lemongrass and Spring Onions. Add these to a bowl with the zest of the Lemon.

Once the Potatoes are ready, drain them well and start to mash them with a generous amount of Butter and the Mayo. Add plenty of Salt and Pepper too. Add the mashed Potato to the other bowl and mix well. Drain your Tuna and start to stir this in too. Season to taste.

Wait for the mixture to cool enough to handle. While this is happening, get a breading station ready. One plate with Flour on it, a bowl with 2 whisked Eggs, and another plate of Panko Breadcrumbs.

Form your Fishcakes and gently toss them in the Flour, then the Egg, then the Breadcrumbs. The mixture will provide quite a lot of Fishcakes so you may have some leftover. You don't want to go too big.

Once they're breaded, get them on a baking tray lined with baking paper and set in the oven for about 15 minutes.

For the Peas, add them to a pan of Boiling Water for about 3-4 minutes. Drain and, in the same pan, add a glug of Oil as well as the juice of half of the Lemon from earlier. Blitz with a stick blender to make a purée, then add some Sweet Chilli Sauce. Keep adding and blending until you have a nice flavour.

For the Spinach, simply fry off as much Red Chilli as you like with finely chopped Garlic Clove. Once they start to soften, add the Spinach and cook until wilted.

The Fishcakes should start to take on some colour as they cook. I like to finish mine off in a pan with some hot Vegetable Oil for added texture.

All your Ingredients should be cooked, so time to plate!

Enjoy! If you fancy giving it a go, please tag @wellgoodgrub on Instagram.

#WellGoodGrub