Gluten-free storecupboard fishcakes

• large potatoes↗2 2

  (about 550g/1lb 4oz), cut into small chunks

• of tuna2 x 120g cans 2 x 120g cans

  in spring water, drained

• lemon↗1 1

  1/2 juiced, 1/2 cut into wedges

• chives1/2 small pack 1/2 small pack

  snipped

• egg↗1 1

  beaten

• spring onions↗4 4

  chopped

• gluten-free mayonnaise↗4 tbsp 4 tbsp
• gluten-free flour↗2 tbsp 2 tbsp

  for dusting

• olive oil↗2 tbsp 2 tbsp
• mixed leaves

  to serve

Step-by-step instructions

1. 1

   Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil. Once boiling reduce to a simmer and cook for about 8 mins until tender. Drain and leave to steam-dry for 2 mins.

2. 2

   Mash the potatoes in a large bowl. Add the tuna and combine, breaking it up with a fork, then add the lemon juice and chives. Season well, add the egg and use your hands to bring everything together. Divide the mixture into 6 and shape into fishcakes. Chill for 10 mins to firm up.

3. 3

   Meanwhile, mix the spring onions with the mayonnaise and chill until ready to serve. To cook the fishcakes, heat half the oil in a large non-stick pan and lightly dust the fishcakes with flour. Cook half for 3-4 mins each side until golden and warmed through, then repeat with the rest of the fishcakes.

4. 4

   Serve with the mayonnaise, a lemon wedge and some mixed leaves.