These fairly low-calorie fishcakes are great for watching your weight

Serves 2 225g potatoes 1 tin of tuna in oil, drained 1/2 red onion, chopped Zest of 1 lime 1 tsp cumin 1 tsp oregano 1/2 tsp smoked paprika 30g chopped coriander 1/2 red chilli, finelychopped Salt and black pepper 4 tbsp fine polenta 1 tbsp oil

Boil and chop the potatoes, drain and mash. Drain the tuna and add to the mashed potatoes, together with the onion, lime, herbs and spices, coriander and chili, then season well. Mix and form into four fishcakes. Place in fridge for a minimum of one hour. Then, half an hour before frying, remove the fishcakes from the fridge and roll in polenta. Fry in oil until crisp. Serve with a tomato and red onion salad.