Lunch recipe
Crisp tuna and sweetcorn fishcakes with fluffy potato, chives, lemon, and a cool cucumber dill yoghurt salad.
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Ingredients
large saucepan, potato masher, large non-stick frying pan, mixing bowls
Method
Peel and cut the potatoes into 3cm chunks. Simmer them in a saucepan of water for 12 to 15 minutes until a knife slides through easily, then drain and steam-dry for 3 minutes.
Drain the tuna and sweetcorn thoroughly. Chop the fresh chives and dill, zest the lemon, and cut the cucumber into thin half-moons.
Mash the potatoes until smooth, then fold in the tuna, sweetcorn, chives, Dijon mustard, lemon zest, salt, and black pepper. Cool for 5 minutes, then shape into eight fishcakes about 2cm thick.
Beat the eggs in a shallow bowl and put the breadcrumbs on a plate. Dip each fishcake in egg, let the excess drip away, then coat evenly in breadcrumbs.
Heat 2 tablespoons olive oil in a large non-stick frying pan over a medium heat. Fry the fishcakes in two batches for 3 to 4 minutes on each side until crisp, deeply golden, and hot through.
Mix the Greek yoghurt with half the dill, juice from half the lemon, and a pinch of salt. Fold through the cucumber, divide between plates, add two fishcakes each, and finish with the remaining dill and lemon wedges.
