Step 1

Combine the potato, salmon, tuna, onion, garlic, mustard, lemon zest, parsley and some salt and pepper in a bowl, then mash to combine. Use your hands to form the mixture into 12 small logs about 6cm long. Chill for 20 minutes to firm up.

Step 2

Beat the eggs and milk together in a shallow bowl. Place the flour in a second bowl and season with salt and pepper. Place the breadcrumbs in a separate dish. Dip fishcakes first in the flour, then the egg mixture, and then in breadcrumbs to coat.

Step 3

Heat 3cm of sunflower oil in a pan over medium-high heat. Shallow-fry the fishcakes, in batches, for 3-4 minutes, turning, until crisp and golden.

Step 4

Meanwhile, cook the peas in boiling salted water for 5 minutes until tender. Drain well, then return to the pan with the butter. Season with salt and pepper, then lightly crush with masher.

Step 5

Serve the fishcakes with the crushed peas and lemon halves.