Recipes: Tuna tartare fishcakes

Leftovers and storecupboard ingredients make the simplest of midweek suppers

• 2 baking potatoes , about 300g in total (or use 300g leftover mash)
• 2 tbsp tartare sauce , plus extra to serve
• 2 spring onions , finely chopped
• 1 x 185g tin tuna , drained and flaked
• plain flour
• 1 egg , beaten
• 50g breadcrumbs
• olive oil
• green salad leaves , to serve
• skinny French-fried oven chips , to serve

  

  1. Microwave the potatoes until tender then cool and scoop out the flesh into a bowl. Mash in the tartare sauce and spring onions and season, then mix in the tuna. Form into 4 cakes and dust each with a little flour. Dip in egg and coat in breadcrumbs, then chill for 15 minutes.
  2. Heat 1 tbsp olive oil in a non-stick frying pan, then add the fishcakes and cook for 3-4 minutes a side until crisp and golden. Serve with salad, chips and extra tartare sauce.

  PER SERVING

  469 kcalories, protein 28,8g, carbohydrate 50g, fat 18,5 g, saturated fat 2,5g, fibre 2,7g, salt 1,42 g