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- 450g The Co-operative Farms British Maris Piper potatoes, peeled and cut into chunks
- 198g The Co-operative skipjack tuna steak in brine, drained and flaked
- 4 salad onions, chopped
- 2 tbsp fresh parsley, chopped
- 2 lemons, 1 rind grated and juiced, 1 cut into wedges
- black pepper
- 1 medium egg, beaten
- spray oil
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1. Boil the potatoes for 10-15 mins, until tender. Drain, mash and transfer
to a b
owl to cool.
2. Preheat the oven to 200°C/Gas 6. Put the tuna in the bowl with the potato. Stir in the salad onions, parsley and lemon rind and season with black pepper. Mix gently to combine.
3. Fold the egg into the tuna mixture, then shape it into 4 fishcakes. Spray a non-stick baking sheet with oil and lay the fishcakes on it. Bake for 20 mins, until golden. Serve with the salad leaves and a wedge of lemon.
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