TUNA FISH CAKES

SERVES 6 PREPARATION: 15 MIN CHILLING: 30 MIN COOKING: 4 MIN A BATCH

500ml (2c) mash potato

1 can (170g) tuna, drained

20ml (4t) chopped spring onion salt

250ml (1c) cake flour

1 egg, whisked

250ml (1c) dried breadcrumbs oil cheese-and-chive-flavoured dip to serve

1 In a large bowl mix the mash potato, tuna and spring onion. Season with salt.

2 Roll the fish mixture into 6 balls and flatten with the palm of your hand to form patties. Dust with the flour, then roll in the egg and breadcrumbs. Chill in the fridge for 30 minutes.

3 Pour the oil into a frying pan, take the fish cakes out of the fridge and fry in batches for two minutes on either side or until golden brown.

4 Serve the fish cakes with the dip.