One for all the family, especially the ‘little people’, packed full of goodness - Day 65 of 100 Food Stories.
Tuna, Sweetcorn & Cheddar Fishcakes with minted pea purée & cumin scented sauté sweet potatoes. It is also g/f as I am using gluten-free porridge oats to coat the cakes, also providing extra fibre.
Tuna, Sweetcorn & Cheddar Fishcakes
Serves 3. Gluten free.
450 grms of cooked , mashed potatoes.
2 chopped cleaned& chopped scallions.
102 gr tin of drained tuna.
150 grms of tinned sweetcorn, drained.
50 grms grated cheddar.
Salt & pepper.
Juice of half lemon.
2 tablespoons mayo.
3 tablespoons gluten free porridge oats.
1 tablespoon oil.
240 grms frozen peas.
A good knob of butter.
2 teaspoon mint jelly or sauce.
Glug of cream.
1 sweet potato, peeled & cut into dice
1 teaspoon cumin.
1 tablespoon oil for frying.