Rosti fish cakes

2 servings 30-60 minutes 600 kcal or less budget meals cheap recipes fibre fishcake folate healthy recipes vitamin c

N/A

Source

Ingredients

300g potato

80g can tuna in brine, drained (or use salmon - see tip, below)

2 tbsp caper in brine, drained

2 spring onions , trimmed and finely chopped

1 large egg , beaten

4 tbsp olive oil

½ bunch asparagus spears , from Asparagus, pea & feta frittata - see 'goes well with')

1 tbsp lemon juice

1 tsp Dijon mustard

½ pack watercress

Method

Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.

Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.

Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.