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Ingredients

  • 2 large potatoes (about 550g/1lb 4oz), cut into small chunks
  • 2 x 120g cans of tuna in spring water, drained
  • 1 lemon, 1/2 juiced, 1/2 cut into wedges
  • 1/2 small pack chives, snipped
  • 1 egg, beaten
  • 4 spring onions, chopped
  • 4 tbsp gluten-free mayonnaise
  • 2 tbsp gluten-free flour, for dusting
  • 2 tbsp olive oil
  • mixed leaves, to serve

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Serve with the mayonnaise, a lemon wedge and some mixed leaves.

RECIPE TIPS
ALTERNATIVE INGREDIENTS

If you’re not concerned about gluten, you can use regular mayo and flours.

Recipe from Good Food magazine, October 2015

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