2 large potatoes (about 550 g) cut into small chunks
2 x 120 g cans of tuna in spring water, drained
1 lemon, ½ juiced, ½ cut into wedges
½ small pack chives, snipped
1 egg, beaten
4 spring onions, chopped
3 tbsp gluten-free mayonnaise
2 tbsp gluten-free flour, for dusting
2 tbsp olive oil
Mixed salad leaves, to serve
- 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.
- 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.
- 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.
- Serve with the mayonnaise, a lemon wedge and some mixed leaves.