Takes 25mins serves 4
500g baking potatoes, cooked 2 x 200g tins tuna, drained 2tbsp capers, drained and chopped
1⁄2 bunch spring onions, sliced Zest and juice 1⁄2 lemon 1 egg, beaten
2tbsp plain flour 2tbsp olive oil 750g frozen pea and bean mix 100ml hot vegetable stock
1⁄2 bunch mint leaves
Mash the flesh from the potatoes in a bowl. Mix in the tuna, capers, onions, lemon zest and juice, egg and season. Shape into eight patties. Dust with flour. Heat half the oil in a pan, add the patties and cook for 4 mins each side until crisp. Heat the remaining oil in a pan, add the pea and bean mix, stock and cook, for 10 mins until tender. Add the mint and whizz with a stick blender until coarsely crushed.