Pea and Tuna Fishcakes Recipe | Birds Eye

Ingredients

• 100 g Garden Peas 375g frozen peas, blanched
• 500 g potatoes, peeled and cut into chunks
• 6 spring onions, chopped
• 25 g butter
• 3 teaspoons English mustard
• 3 tablespoons parsley, finely chopped
• 1 tablespoon plain flour
• 1 large egg yolk
• 400 g tinned tuna, drained weight
• sea salt and freshly ground black pepper
• 3 tablespoons olive oil