For the tuna-potato fritters with green peas, first peel and wash the potatoes and boil them in salted water for about 30 minutes. Then drain them, press them through a potato ricer into a bowl and let them steam out.
Wash, clean and finely chop the spring onions. Drain the tuna well, chop it and mix it with the spring onions, egg, parsley, lemon zest and 2 to 3 tablespoons of breadcrumbs. Season with salt and pepper. Form small patties from the mixture and roll in the remaining breadcrumbs.
Fry the patties in oil in a large hot skillet for 4 to 5 minutes on each side until golden brown. Drain on paper towels.
At the same time, blanch the thawed peas in boiling salted water for 5 minutes. Drain and leave to drain.
Serve the finished tuna-potato fritters with green peas with lemon wedges and, if desired, add an aioli.