Rosti fish cakes
Ingredients
- 300g potato
- 80g can tuna in brine, drained (or use salmon - see tip, below)
- 2 tbsp caper in brine, drained
- 2 spring onions, trimmed and finely chopped
- 1 large egg, beaten
- 4 tbsp olive oil
- ½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ pack watercress
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