2 cups diced potato (or leftover mashed potato)
2 Tbsp mayonnaise
2 x 185g cans tuna, drained
1 x 198g can sweetcorn, drained
Small bunch of chives, chopped
2 eggs, beaten
1/2 cup dried breadcrumbs (can be made from a stale loaf of bread)
Sunflower oil, for frying
Cook the potatoes in boiling salted water until very 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. Shape into 4 cakes and chill until cold and firm.
Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
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 lettuce leaves
Recipe adapted from scotland.lovefoodhatewaste.com/recipe/tuna-fishcakes
From the kitchen of Brittany Butland