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Tuna fishcakes with lemon pepper yoghurt

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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Heinz Salad Cream

Heinz Salad Cream

Heinz Salad Cream has been wowing the nation for over 80 years. There really is nothing else to compare with its tangy taste - and of course, it complements far more than salads, go to our inspiration page for more recipe ideas.

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