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Recipe by olive magazine

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1. Boil or steam the potatoes until tender then drain and mash with seasoning and half the butter. Allow to cool. Mix with the tuna, spring onions and capers and a good squeeze of lemon. form into 4 cakes. Dust in flour, then fry in the remaining butter in a non-stick pan till crisp and golden.
2. Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon wedges.

Per serving

537 kcalories, protein 22.7g, carbohydrate 35.4g, fat 34.8 g, saturated fat 15.1g, fibre 2.5g, salt 1.58 g

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Ingredients

• 300g floury potatoes , peeled and cut into cubes
• 50g butter
• 1 x 185g tin tuna , drained and flaked
• 4 spring onions , finely chopped
• ½ tbsp capers , rinsed and drained if salted
• 1 tbsp flour for dusting
• 1 tbsp tartare sauce
• 2 tbsp mayonnaise
• watercress to serve
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 300g floury potatoes , peeled and cut into cubes
• 50g butter
• 1 x 185g tin tuna , drained and flaked
• 4 spring onions , finely chopped
• ½ tbsp capers , rinsed and drained if salted
• 1 tbsp flour for dusting
• 1 tbsp tartare sauce
• 2 tbsp mayonnaise
• watercress to serve
• 1 lemon , cut into wedges

Per serving

537 kcalories, protein 22.7g, carbohydrate 35.4g, fat 34.8 g, saturated fat 15.1g, fibre 2.5g, salt 1.58 g

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