300 g floury potatoes, peeled and cut into cubes
50 g butter
1 × 185 g canned tuna, drained and flaked
6 spring onions, finely chopped
2 tsp red wine vinegar
small bunch parsley, leaves picked
¼ cucumber, diced
1- 2 tbsp capers, drained
1 tbsp flour for dusting
½ lemon, cut into wedges
- Boil or steam the potatoes until tender, then drain and mash with ½ of the butter and some seasoning. Leave to cool. Mix with the tuna and ¾ of the spring onions. Form into 4 cakes and chill for 20 minutes, or until you’re ready to cook.
- Whisk the vinegar with 1 tbsp olive oil. Toss with the parsley, cucumber, capers and the rest of the spring onions.
- Dust the fishcakes lightly in flour, then fry them in the rest of the butter, in a non-stick pan, until they’re crisp and golden on the outside.
- Serve the fishcakes with the salad and lemon wedges on the side.