- 2 large potatoes (about 550g/1lb 4oz), cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 x 120g cans of tuna in spring water, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 lemon, ½ juiced, ½ cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small pack chives, snipped
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 tbsp gluten-free mayonnaise
- 2 tbsp gluten-free flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- mixed 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.
Alternative ingredientsIf you’re not concerned about gluten, you can use regular mayo and flours.