- 300g potato
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 80g can tuna in brine, drained (or use salmon – see tip, below)
A member of the mackerel family, tuna are mainly found in the world’s warmer oceans. They…
- 2 tbsp caper in brine, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 spring onions, trimmed and finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large egg, beaten
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- ½ bunch asparagus spears, from Asparagus, pea & feta frittata – see ‘goes well with’)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ pack watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.