Fish cakes with grilled veggie salad | New World

Ingredients

• 500g agria potatoes, boiled and mashed
• 1½ cups frozen peas*, defrosted
• 2 teaspoons wholegrain mustard or 1 teaspoon Dijon mustard
• ½ bunch curly parsley*, stems and leaves roughly chopped
• 425g tuna in spring water, drained
• Salt and pepper, to taste
• Oil, for frying
• ½ cup flour or 1 cup breadcrumbs
• 2 eggs, beaten
• 2 courgettes*, sliced or cut into chunks
• 2 capsicums*, sliced or cut into chunks
• 1 clove garlic, grated or ½ teaspoon crushed garlic
• 1 onion*, sliced or cut into chunks
• 1 tablespoon oil
• ½ packet seasonal salad leaves*