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.
Defrost the peas in the microwave for 2 minutes, then mash with a fork. Drain the tuna and add it to a large bowl along with the flour and leftover mashed potatoes.
Trim and finely chop the green onions and most of the parsley leaves. Add to the bowl. Grate in one-third of the Cheddar and half of the lemon zest, then squeeze in the lemon juice. Season with a pinch of sea salt and black pepper and mix well to combine.
With wet hands, divide the mixture into 8 equal portions and shape into patties. Chill in the refrigerator for 10 minutes. Cut the remaining Cheddar into 8 thin slices.
Heat a large nonstick skillet over medium heat and drizzle in 2 tablespoons of olive oil. Cook the fishcakes for 3 minutes on each side, or until golden and crispy.
Top each fishcake with a slice of Cheddar, cover the skillet, and cook for a final 2 minutes, or until the cheese is melted and gooey.
Scatter over the remaining parsley and serve with lemon wedges for squeezing over. Great with freshly cooked peas or a crisp green salad.
