Bring a pan of lightly salted water to the boil. Peel and chop the potatoes into chunks about 2.5cm² and simmer for 8 - 10 minutes until soft. Drain and mash and leave to cool. Spread the mash around a cold plate so that it cools more quickly. The mash needs to be cooled so you can shape it into fishcakes.
450 g potatoes
Once the potato is cooled, flake in the tinned tune and add the plain flour, egg, parsley and season with salt and pepper.
370 g tinned tuna, 2 tablespoon plain flour, 1 egg, 20 g fresh parsley, 1 dash salt, 1 dash black pepper
Stir in the zest of half the lemons.
2 lemons
Dust the worksurface with a little flour and divide the mixture according to the number of people. Carefully shape the mixture into circles about 2cm thick and dust each one with flour. They can be frozen at this point. Ideally they should now be placed in the fridge for about 1 hour to cool properly. If you don't have time for this, don't worry just handle with care as they will be more likely to break.
Heat the olive oil in a large frying pan and when the oil is hot, fry the fishcakes for 3 - 4 minutes each side or until crisp and golden. You my wish to add a little more oil when you turn them over. Alternatively, place on a tray and cook under the grill or broiler for 4 -5 minutes each side until golden.
3 tablespoon vegetable oil
Cut the remaining lemons into wedges and serve with the fishcakes.
Notes
The nutritional information shown is for 1 serving which is 2 fishcakes.
Tips
Tinned or canned tuna can be bought in vegetable oil, brine or spring water. Tuna in oil has a slightly stronger taste. Drain the tuna well.
The best varieties of potato to use for mash are floury varieties such as Maris Piper, Kind Edward, Desiree or Estima. In the US, the Russet is probably the best.
Don't overcook the potatoes as the excess moisture will make them difficult to hold together.
Leaving the tuna fish cakes to cool in the fridge for about one hour before cooking helps them firm up. If you don't have time to do this, just handle them with care. Try to avoid turning them over too many times in the pan.
You can fry tuna fish cakes or cook them under the grill or broiler. I use a vegetable oil to fry them as it gets hotter than olive oil. Pour a thin layer into a frying pan and heat over a medium heat. Use enough oil so they don't stick to the bottom of the pan. To cook under the grill or broiler, pop them on a tray and brush with a little oil. Grill for 4 - 5 minutes each side until golden.
Fresh herbs really help enhance the flavour. I've use parsley in this recipe, but you could also use dill or chives.
Storage
You can make tuna fish cakes up to 24 hours in advance and keep them in the fridge. Once cooked they can be stored in the fridge for up to 2 days. They also freeze well. Freeze them uncooked in a single layer before popping them in a container. They will freeze well for 3 months. Defrost them overnight in the fridge. Alternatively, to cook from frozen, brush with a little oil and pop on a tray under the grill or broiler for 12 -15 minutes one side then turn over and grill for 5 minutes the other side.