Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard
Prep:15 mins
Serves 2
300g potato80g can tuna in brine, drained (or use salmon – see tip, below)2 tbsp caper in brine, drained2 spring onions, trimmed and finely chopped1 large egg, beaten4 tbsp olive oil½ bunch asparagus spears, from Asparagus, pea & feta frittata – see ‘goes well with’)1 tbsp lemon juice1 tsp Dijon mustard½ pack watercress
STEP 1Thickly 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.STEP 2Heat 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.STEP 3Meanwhile, 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.
