Tuna fishcakes

• Tinned tuna chunks (145g tin)2
• White potatoes800g
• Spring onions (bunch)1
• Free range eggs (15 pack)1
• Plain flour30g
• Vegetable oilstore cupboard30ml
• Frozen garden peas300g

Plus salt and pepper. About £3.30 for the amounts used.

Method

1. 1

   Peel 800g potatoes, cut into chunks and boil for 15-20 minutes until tender. Drain well and mash. Leave to cool a little.

2. 2

   Mix in 2 drained tins tuna, 1 bunch sliced spring onions, 1 egg, salt and pepper.

3. 3

   Shape into 8 cakes and dust with 30g flour. Chill for 15 minutes if you have time; they'll hold together better.

4. 4

   Fry in 2 tbsp oil for 4 minutes on each side until golden and hot through.

5. 5

   Boil 300g frozen peas for 3 minutes and serve alongside.