: Cook the potatoes – peel, then either boil them or microwave them until they are soft. If they are large potatoes, chop them up first to make it quicker.
: Finely dice and then fry onions in some oil.
: Mash potatoes, adding some butter and milk to make them creamier.
: Add the tuna fish and the onions, mix. Here you can throw in anything you want – spices, salt and pepper, chopped peppers or tomatoe…
: Beat one egg until fluffy, then add to mixture to bind.
: Take a handful of the mixture and roll into a ball, then flatten to make your fishcake.
: To cook, fry in some oil for a few minutes on both sides. The best thing about this recipe is that you can make loads and keep the leftover mixture in the fridge or the freezer and then cook it as and when you need it.