Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Boil or steam the potatoes until tender, then drain and mash with ½ of the butter and some seasoning. Leave to cool. Mix with the tuna and ¾ of the spring onions. Form into 4 cakes and chill for 20 minutes, or until you’re ready to cook.
Whisk the vinegar with 1 tbsp olive oil. Toss with the parsley, cucumber, capers and the rest of the spring onions.
Dust the fishcakes lightly in flour, then fry them in the rest of the butter, in a non-stick pan, until they’re crisp and golden on the outside.
Serve the fishcakes with the salad and lemon wedges on the side.