ROSTI FISH CAKES

Rosti fish cakes image

Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard

Provided by Good Food team

Time 45m

Number Of Ingredients 10

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Ingredients

300g potato
80g can tuna in brine, drained (or use salmon - see tip, below)
2 tbsp caper in brine, drained
2 spring onions , trimmed and finely chopped
1 large egg , beaten
4 tbsp olive oil
½ bunch asparagus spears , from Asparagus, pea & feta frittata - see 'goes well with')
1 tbsp lemon juice
1 tsp Dijon mustard
½ pack watercress

Steps:

Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium