Serves: 6; Cals per portion: 291; Prep time: 20 mins; Cooking time: 15 mins
Ingredients: 400g can line caught tuna in brine, drained; 3 ½ oz (90g) instant mashed potato powder; 1 tbsp freshly chopped parsley; 2 tsp lemon juice; 1 egg, size 3, beaten; 2oz (50g) wholemeal breadcrumbs; 2 tbsp butter, melted; salad leaves, lemon wedges and dill sprigs to garnish
For the sauce: ½ pt/300ml soured cream; 2 garlic cloves, peeled and crushed; 1 tbsp lemon juice; 2 tbsp freshly chopped dill; lemon zest to garnish
- Place the tuna in a large mixing bowl and flake well with a fork.
- Place potato powder in a separate bowl, add 13fl oz (375ml) boiling water, then mix well and stir into the tuna, along with parsley and lemon juice. Season, then leave to cool slightly and shape into six equal-sized fishcakes.
- Place egg in bowl and breadcrumbs on a plate. Roll fishcakes in egg, then in breadcrumbs until coated. Cook on barbecue or under hot grill, brushing with butter and turning, for 15 mins.
- Meanwhile, make the sauce: Mix together all ingredients and garnish. Garnish fishcakes, serve with sauce.