Tuna & sweetcorn fish cakes

• potato↗450g g

  quartered

• mayonnaise↗2 tbsp tbsp

  plus extra to serve

• tuna g

  drained

• sweetcorn↗198g g

  drained

• chives

  snipped, or 1 tsp dried parsley

• eggs↗2

  beaten

• dried breadcrumb↗100g g
• sunflower oil↗

  for frying

• salad

  and your favourite dressing, to serve

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.

2. 2

   Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.

3. 3

   Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven. Serve with extra mayonnaise and salad leaves.