Ingredients:
400 g potatoes, peeled and diced
1 (185 g) cans tuna in water or 1 (185 g) cans mineral water, drained and flaked roughly
1 teaspoon lemon juice
1 teaspoon olive oil
salt & freshly ground black pepper
Directions:
Boil the potatoes in lightly salted water for 15-20 minutes, until they’re tender.
When they’re just cooked, drain and mash them.
Then stir in the tuna and lemon juice then season to taste.
Divide this into eight and shape into round fish cakes.
Heat the oil in a large, non stick frying pan and fry the fish cakes on one side for three minutes.
gently turn them over and fry the other side for a further two minutes.
Serve two tuna cakes per person, ideally with some spring onion salsa.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.