Ingredients

2 small sweet potatoes
185g can Co-op tuna, drained
1 red chilli, finely chopped
4 spring onions, sliced
100g frozen garden peas, blanched
1/2 x 25g pack fresh coriander, chopped (optional)
Zest of 1/2 lime
1 Co-op British egg white, beaten
40g breadcrumbs
1 tbsp Co-op olive oil
Small handful watercress and lime wedges, to serve;

Method

1. Wash and chop the sweet potatoes into bite size chunks, then boil in a pan for 10 mins until cooked through
2. Allow to cool slightly before peeling off the skin
3. Mash the flesh in a bowl, then add the tuna, chilli, spring onions and peas
4. Stir in the coriander, if using, lime zest and egg white
5. Form into 4 patties and roll in the breadcrumbs
6. Put the oil in a nonstick frying pan over a medium high heat
7. Cook the fishcakes for 6 mins on each side, then cook each one for a further 2 mins, turning them so the sides get browned
8. Serve with the lime wedges, topped with the watercress