These patties are a classic recipe that’s been around for years. The tuna mix is made all the more tasty thanks to the addition of sweet corn, potatoes, herbs and a little horseradish for good measure. It’s as simple as mix and mould, with the patties rolled in breadcrumbs to create a lovely crunchy coating. Shallow fry until they’re crispy and golden and then serve immediately with steamed veg or a side salad. They’re great for lunch the next day, too — just zap them in the microwave for about 45 seconds and enjoy!

Ingredients

• 750g potatoes, peeled, quartered
• 425g can tuna, drained
• 125g can sweetcorn, drained
• 1/2 cup chopped parsley
• 2 spring onions, finely sliced
• 1 tablespoon horseradish cream
• 1/2 cup plain flour
• 2 eggs, beaten
• 2 cups dried breadcrumbs
• Oil, for shallow frying

Method

1. Cook potatoes in large saucepan of boiling salted water 15-20 minutes. Drain and set aside in colander 5 minutes. Tip into a bowl, season and mash well.

2. Stir in tuna, sweetcorn, parsley, onions, horseradish, and season. Shape into patties. Arrange on a tray. Chill for 20 minutes until cold and firm.

3. Dip each patty into flour, shaking off excess. Coat in egg then breadcrumbs, pressing firmly. Chill 15 minutes.

4. In a large frying pan, heat oil on medium. Shallow-fry patties in two batches, 2-3 minutes each side, until golden. Drain on paper towel. Serve with salad of choice and lemon wedges.