Preparation time: 35 minutes
Cooking time: 15 minutes
• 2 medium potatoes, peeled and cooked
• 2 tins of tuna (together 340g), drained
• 1 egg
• 3ml chopped chives
• oil for shallow-frying
Avocado, watercress, spring onions and pan-fried green vegetables such as beans and baby marrows
• 30ml lemon juice
• 5ml Dijon mustard
• 60–100ml olive oil
1 Mash the cooked potatoes and season with salt and pepper. Stir in the tuna, egg and chives. Take teaspoonfuls of the mixture, roll into balls and coat with our. Fry the balls in oil until golden brown and cooked.
2 Beat the salad dressing ingredients together and season with salt and black pepper. Make a lovely fresh salad and stir in the dressing. Arrange the fish cakes on top and tuck in!