Rosti fish cakes

1

Ingredients

  • 300g potato
    Potato

    Potato

    po-tate-oh

    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)
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world’s warmer oceans. They…

  • 2 tbsp caper in brine, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 spring onions, trimmed and finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large egg, beaten
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. 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.

  2. 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.

  3. 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.

Recipe from Good Food magazine, June 2014