Tuna Fish Cakes with Salad
Servings: 2
Stainless steel saucepan and frypan, plus a small mixing bowl.



2 potatoes
1 spring onion
1 egg
1 small can tuna (salmon can be substituted)
1/2 punnet cherry tomatoes
1 red chilli (optional)
Small serving lettuce
Olive oil
Salt, pepper


Method With Pictures

Chop potatoes into cubes and put in saucepan of water to boil.
While potatoes are boiling prepare the remaining ingredients.
Chop the spring onion and handful of cherry tomatoes, then assemble with the lettuce on a plate.
In a separate bowl beat the egg with a fork.
When potatoes are cooked, drain and mash with a fork.
Add the mashed potatoes and drained can of tuna to the beaten egg. Add seasonings to taste and a small amount of finely chopped chilli if desired.
Form into cakes and fry in olive oil for approximately five minutes each side, or until browned.
Enjoy a gourmet meal of fish cakes and salad!