Cheese and tuna fish cakes with parsley sauce recipe
 These comforting fish cakes make a wonderfully simple midweek supper or brunch dish for a lazy weekend. 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter2 x 160g tins tuna in spring water, drained100g/3½oz mature cheddar, grated3 spring onions, finely choppedsmall handful fresh flatleaf parsley, finely chopped3 free-range eggs50g/1¾oz plain flour125g/4½oz white breadcrumbsvegetable oil, for frying 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter 2 x 160g tins tuna in spring water, drained 100g/3½oz mature cheddar, grated 3 spring onions, finely chopped small handful fresh flatleaf parsley, finely chopped 3 free-range eggs 50g/1¾oz plain flour 125g/4½oz white breadcrumbs vegetable oil, for frying 50g/1¾oz unsalted butter50g/1¾oz plain flour500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, gratedhandful fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, grated handful fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4.Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs.Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. Serve the sauce alongside the fish cakes. Recipe tips You can use fresh or dried breadcrumbs in this recipe – just use whatever you have around.