Asparagus, pea & feta frittata with roast tomatoes
Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad
Rosti fish cakes
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 300g potato
- 80g can tunain brine, drained (or use salmon - see tip, below)
- 2 tbsp caperin brine, drained
- 2 spring onionstrimmed and finely chopped
- 1 large eggbeaten
- 4 tbsp olive oil
- ½ bunch asparagus spearsfrom Asparagus, pea & feta frittata - see 'goes well with')
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ pack watercress
Nutrition: per serving
- kcal430
- fat27g
- saturates4g
- carbs28g
- sugars4g
- fibre7g
- protein19g
- salt1.3g
Method
step 1
Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
step 2
Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
step 3
Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
