Last week Hailey and I made Fish Cakes. It is kind a land-locked version of crab cakes found on the coast. It is my style because it is easy and inexpensive. Hailey and I may have made these fish cakes before but I like the creamed peas served with it. You could make a white sauce and add peas but this is even easier than that. Below is the recipe for fish cakes then Creamed Peas:
Open 1 can of tuna (I like Chicken of the Sea water-packed brand.) Drain and pour tuna into a large bowl and make a well in the center of the tuna. Into well put 1 egg, and 1 slice of bread broken or cut into 1/2 inch square pieces. Season with Mrs. Dash and Dill. I do not any salt or pepper as these spices seem sufficient. Spoon onto a heated and oiled griddle or pan. Cook on both sides just until egg is set and fish cakes are lightly browned.
Cook 1 package of frozen peas by barely covering with water. Boil peas and season according to package directions. 1/2 tsp. sugar may be added if desired. When peas are cooked add 1/2 to 3/4 of a can of evaoporated milk to peas and water. Bring to a gentle boil and thicken with 1-2 T. of cornstarch mixed with about 1/2 c. cold water. Stir into boiling peas and liquid and simmer until desired consistency. Creamed peas may be served on top of fish cakes like a sauce or on the side.