Published by Sean Trelawny
Really simple but seriously tasty!
Start of by peeling the potatoes and placing them in a saucepan. Fill the saucepan with water and bring it to the boil.Reduce to a simmer, they should simmer for roughly fifteen minutes or until they are soft enough to mash. Whilst they are simmering thinly slice the onions and drain the tuna. When they are ready, drain the potatoes and add begin to mash them. Add the butter, creme fraiche and cream cheese to taste (I find the best way to do this is by literally tasting it!) the mash should have a really creamy texture. Continue mashing slowly adding in grated cheese and seasoning (mild cheddar, sea salt and crushed black pepper works well) before adding the tuna. Mix the tuna in with your hands until the mash is consistent and the tuna is liberally spread throughout. Mould the mash into discs and cover them in either breadcrumbs or plain white flour. Heat a pan of oil, fry the cakes and enjoy!