Crispy Tuna Fishcake Recipe

Preheat the oven to 180’C

Boil the potatoes in salted water for 20 minutes

While the potatoes are boiling, fry the onion in the butter until soft and then add the garlic and the spinach. If the sweetcorn is frozen add this at the last minute

When the potato is done, drain it and return to the head to steam off any excess water. Mash the potato and add the onion mix, tuna, olive, parsley and a good dose of salt and pepper. Shape the mix into 4 large cakes with floured hands

Set out 3 plates; fill one with flour, one with the whisked egg and the other with the breadcrumbs. Take one cake at a time and roll it first in the flour, then the egg and then coat in the breadcrumbs. Chill in the fridge for 20mins so they have a change to go firm, this stops them breaking when you cook them

Put the cakes on an oiled baking sheet and then bake in the oven for half an hour, flipping them half way through. Serve with a crispy fresh salad.