Tuna fishcakes with lemon pepper yoghurt

Fishcakes are always a family favourite and why not add a new twist by mixing through some Heinz salad cream lemon & black pepper when making them.

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 650g packet Aunt Bessie's frozen homestyle mashed potato
• 4 tbsp Heinz salad cream lemon & black pepper
• 15g flat leaf parsley, chopped
• 6 spring onions, finely chopped
• 30g gherkins, finely chopped
• 2 x 185g cans tuna in spring water, drained very well
• 2 tbsp plain flour
• 3 tbsp rapeseed oil

For the lemon pepper yoghurt:

• 2 tbsp Heinz salad cream lemon & black pepper
• 200g natural yoghurt
• 2 finely chopped spring onions

What you do:

1. Cook the Aunt Bessie's frozen homestyle mashed potato as per pack instructions and set aside to cool.
2. Meanwhile to make the fish cakes mix together Heinz salad cream lemon & black pepper with the parsley, spring onions, gherkins and the tuna.
3. Mix in the cooled mashed potato and form the mixture into 8 evenly sized fishcakes. Dust lightly with the flour, and chill for 30 minutes so the mixture can firm up a little as they are delicate..
4. Gently fry the fishcakes in the oil for 8-10 minutes in two batches, turning halfway until golden brown.
5. Meanwhile make the lemon pepper yoghurt by mixing Heinz salad cream lemon & black pepper with natural yoghurt and spring onions
6. Serve the fishcakes with the lemon pepper yoghurt and a green salad

Cook's tip:

Mash 450g boiled, peeled floury potatoes, such as Maris Pipers or King Edwards, and use as an alternative to Aunt Bessie's frozen homestyle mashed potato.

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