Budget fishcake with pea smash

A fantastic midweek meal that’s made with items from the kitchen cupboard.

(MAKES 2) Ingredients For the fishcake:

● 2 large Maris Piper potatoes, peeled and chopped

● 1 red onion, finely chopped

● 400g frozen peas

● Salt

● 2 x 120g tins sardines

● 1 tbsp mustard

● 4 spring onions, finely chopped

● Handful parsley, chopped

● 1 large free-range egg, beaten

● 50g breadcrumbs (1 slice of bread, toasted and into crumbs)

● 3 Opies Sliced Lemons

For the tartare sauce:

● 50ml mayonnaise

● Juice of ½ a lemon

● 1 tbsp parsley, chopped

● 1 tsp Opies Capers, finely chopped

● 1 tsp Opies Cocktail Gherkins, finely chopped

● 1 tsp Opies Cocktail Onions, finely chopped

METHOD

1. Peel the potatoes and cut into large, uniform-sized chunks. Place in a pan of salted water and bring to the boil, then reduce and simmer for 20 minutes. Cook until soft, drain and mash until smooth, using a little milk if needed. Allow to cool.

2. Fry half your chopped onion in a little butter until soft, add the peas and cover with salted water and boil until soft. Drain and mash until coarse.

3. Drain the sardines and add to a mixing bowl and mash with a fork. Add the mustard, spring onions, parsley, egg and breadcrumbs. Add the mashed potato, season well and mix until well combined. Shape into four patties and place in the fridge for 10 minutes.

4. Mix together the mayonnaise, Opies Capers, Opies Cocktail Onions, Opies Cocktail Gherkins with the remaining onion and lemon. Season.

5. Heat a tbsp of vegetable oil in a frying pan and add the patties, cooking until golden brown on each side.

6. Serve over the peas, with tartare sauce and Opies Sliced Lemons.