Tuna and Potato Cakes with Peas
Makes 1 serving

INGREDIENTS
120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
150 g Potato (Raw, peeled weight.)
1 large, about 55 g Egg
20 g Spring onion
8 g Cornflour (Dusting the cakes in cornflour rather than breadcrumbs keeps gluten out of the dish and gives a thin crust that shatters.)
6 g Olive oil
100 g Frozen peas
Of half a lemon Lemon juice
A handful, chopped Fresh parsley

METHOD
1. Boil the potato in chunks until tender, drain, and mash it dry with nothing added.
2. Mix the mash with the drained tuna, spring onion, parsley, beaten egg, salt and pepper. Shape into three cakes and chill for twenty minutes.
3. Dust the cakes in the cornflour and fry in the oil over a medium heat for four minutes a side until deep gold.
4. Boil the peas for three minutes and serve with the cakes and lemon.

Contains eggs and fish.

RECIPE NOTES
Squeeze the tuna hard when you drain it. Wet tuna makes cakes that slump in the pan.
Tinned tuna is 24 g of protein per 100 g with almost no fat, so the cakes are 45 g of protein for the plate and the oil is the main fat.

Full recipe: https://www.getfuel8.com/recipes/tuna-potato-cakes-peas
