Tuna balls with pea & sweetcorn pasta

This is a lovely yet simple kid's dinner! I like it especially as it uses mostly store cupboard items. All my children love tuna, and this was something a bit different using it. A nice change from fish fingers.

Serves 4 children

200g can tuna in oil
85g fresh breadcrumbs
50g cheddar , finely grated
1 large egg , lightly beaten
1 tbsp chopped fresh chives
2 tbsp sunflower or olive oil , for frying
100g small pasta shapes
a handful of frozen peas& sweetcorn
2 tablespoons creme fraiche

To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
 Form into 12 balls the size of ping-pong balls, then chill until you're ready to cook. 
Cook the pasta according to packet instructions, dropping in the peas & sweetcorn for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they're golden brown. Drain them on kitchen paper and keep warm. 
Drain the pasta, return to the pan and add the creme fraiche. Heat gently for a minute, stirring occasionally, until heated through.