recipes

1 x 170g tin of tuna in brine, drained
3 spring onions, finely chopped
5ml crushed ginger
20mls chopped parsley
Salt & papper
60mls breadcrumbs
2 small potatoes, peeled and cooked
15ml grated garlic
1 egg
15ml Dijon mustard
45ml flour
butter and oil to fry

Sour Cream Sauce
80mls sour cream
Juice of 1 lemon & grated rind
1 t chopped fresh dill
salt & ground pepper

Mash the drained tuna and cooked potatoes with a fork. Add the onions. garlic, ginger parsley, egg and mustard and mix thoroughly. Season. Shape into 4 fishcakes and coat lightly with flour and breadcrumbs. Rest in the fridge. Heat the butter and oil and fry gently until golden brown. Combine the ingredients for the sauce and serve.