Makes 8-9 cakes
750g Maris Piper or King Edward potatoes
salt and ground black pepper
4 spring onions
2 x 170g tins tuna, discard any liquid
2tbsp each, chopped fresh parsley
100g plain flour
150g fresh white breadcrumbs
sunflower oil for frying
Peel and quarter the potatoes, place in a large pan and cover with cold water. Bring to the boil and simmer for 15-20 min or until the potatoes are soft all the way through when pierced with a sharp knife. Drain and then return the potatoes to the pan with the butter, a splash of milk and season well. Mash and set aside to cool. Slice the spring onions.
When the potato is cool, stir in the spring onions, drained tuna and parsley.
Then using your hands, shape the fish mixture into 8-9 cakes.
Place the cakes on a baking sheet and chill for at least 30min. Break the eggs into a shallow dish and whisk together with a fork. Place the flour and breadcrumbs on separate plates. Coat each cake in flour, beaten egg and then crumbs to give the fishcakes an even coating.
Pour enough oil into a frying pan to cover the base. Heat until hot but not smoking. Shallow fry the fishcakes in batches for about 5min or until the bases are golden and crisp. Then turn over and cook the other side. Transfer to a roasting tin lined with kitchen paper and place in a hot oven to keep warm as you cook the next batch.
Serve the fishcakes with lots of lemon wedges to squeeze over them.
Fishcakes also freeze very well, when cool, wrap and freeze. Then simply cook from frozen by reheating in a hot oven for 20min or until piping hot.
Did you know? You can flavour your fishcakes with various different types of fish and herbs. Why not try salmon and dill or smoked mackerel and horseradish.