Serves 2

• 200 g / 4 cans of tuna (drained and flaked) 
• 200 g mashed potato 
• 4 spring onions (chopped)
• 100 g / 1 cup of frozen peas or petit pois (defrosted)
• zest of 1 lemon
• Salt and pepper
• 1 egg, lightly beaten
• 4 tbsp bread crumbs
• 3 tbsp olive oil

For the Mayonnaise

• 4 tbsp mayonnaise
• 1 tbsp lemon juice
• Pinch of red paprika
• Salt and pepper

In a large bowl, mix together the first six ingredients. Slowly add enough egg to bind the mixture together. 

Wet your hands, so that the mixture doesn’t stick to you, and shape it into patties – make them roughly the size of your palm and about 1 inch thick. Lightly cover each one with breadcrumbs. 

Heat the oil in a frying pan over low-medium heat and cook the tuna-cakes for a few minutes on each side. Be careful when turning them! 

In the meantime, mix together the ingredients for the mayonnaise – add salt and pepper to taste.

Serve the hot tuna-cakes with a lemon wedge, the lemon mayonnaise, some green salad and a glass of cold Chardonnay. Bon Appetite! 

* You can substitute the tuna for tinned salmon.