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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.

This page can be found at: http://www.secretsauce.co.uk/fish-seafood/fishcake-recipes/tuna-fishcakes-with-lemon-pepper-yoghurt/

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Heinz Salad Cream with Lemon & Black Pepper

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.