Tuna Fishcakes

Ingredients

• 675 g potatoes

• 2 (185 g) cans tuna
• 50 g sweetcorn
• 50 g cheddar cheese, grated
• 3 spring onions, finely chopped
• 2 tablespoons plain flour
• 1 tablespoon Worcestershire sauce
• salt and pepper
• cooking spray

Directions

1. 1

   Peel and chop the potatoes. Boil for 15 minutes or until tender; drain and mash.

2. 2

   Salt and pepper the spuds add cheese and mix.

3. 3

   Drain tuna and flake. Stir in to mash. Add sweetcorn and spring onions and Worcestershire; mix well.

4. 4

   Shape into four large or eight small fishcakes and dust with flour.

5. 5

   Chill in fridge for 30 minutes.

6. 6

   Preheat oven 200c.

7. 7

   Spray baking sheet and fishcakes.

8. 8

   Bake 30-35 minutes. I like mine crispy, so check after 25 minutes.