small bunch chives, snipped, or 1 tsp dried parsley
2 eggs, beaten
100g dried breadcrumbs
sunflower oil, for frying
salad and your favourite dressing, to serve
Cook the potatoes in boiling salted
water until really tender. Drain and
allow to steam-dry in a colander. Tip
into a bowl, season and mash. Stir
in the mayonnaise, tuna, sweetcorn
and chives or parsley. Shape into
4 cakes and chill until cold and firm.
Dip each cake into the egg, letting
the excess drip off, then coat in the
breadcrumbs. Chill for 15 mins.
Heat a little of the oil in a pan
and gently fry the cakes for 2-3 mins
on each side until golden. You may
need to do this in batches – keep
warm in a low oven. Serve with
extra mayonnaise and salad leaves.