Quick Tuna Melt Fishcakes
Looking for a clever way to use up leftover mashed potatoes? Bart and Jamie turn them into these golden-brown tuna fishcakes. With peas, fresh herbs, and a layer of melted cheddar, they are guaranteed to be a hit at the dinner table.
Thaw the peas in the microwave for 2 minutes and mash them roughly with a fork.
Combine the tuna, flour, mashed potatoes and peas in a large bowl.
Add the spring onions, most of the parsley, the grated cheddar, the lemon zest and juice. Season with salt and pepper and mix well.
Divide the mixture into 8 equal portions and shape into fishcakes with wet hands. Chill for 10 minutes.
Heat the olive oil in a large non-stick skillet over medium heat. Cook the fishcakes for 3 minutes per side until golden brown and crispy.
Top each fishcake with a slice of cheddar. Cover the skillet and cook for another 2 minutes, until the cheese has melted.
Sprinkle with the remaining parsley and serve with the lemon wedges.
