Tuna fishcakes

Cook up a feast with two stalwarts from the pantry: potatoes and tinned tuna.

Makes 12 fishcakes • Preparation time: 40 minutes • Cooking time: 25 minutes

• 500g (about 4 medium-sized) potatoes, peeled and diced

• 2 tins (170g each) tuna, drained

• ½ onion, very finely chopped

• 15ml tomato sauce

• 5ml sriracha (or a few drops of Tabasco)

• 30ml flat-leaf parsley or coriander, finely chopped • 30ml creamy French-style mayonnaise

• about 125ml cake flour

• 2 eggs, beaten

• 250ml dried breadcrumbs

• 60ml oil for shallow-frying

1 Boil the potatoes in salted water until tender, drain and then put them back on the stove for a minute or two to cook dry.

Mash with a potato masher and allow to cool slightly.

2 Add the tuna, onion, tomato sauce, sriracha, herbs and mayonnaise to the mash and season with salt and pepper.

Stir through then shape the mixture into 12 equal-sized fishcakes.

3 Coat the fishcakes in the flour; shake off any excess flour.

Then dip in the beaten egg and finally in the breadcrumbs. Refrigerate the fishcakes for about 30 minutes (if you have enough time) – this helps the crumbs to stick.

4 Fry the cold fishcakes in hot oil until golden-brown on both sides.