Tuna and sweetcorn fishcakes
| 4 large | potatoes, peeled and cubed |
| 2 | 145g tins of tuna in spring water, drained |
| 325 g | tin sweetcorn, drained |
| 2 tbsp | olive oil |
| 50 g | plain flour |
| ½ | iceberg lettuce, chopped |
| ½ | cucumber, halved and sliced |
| 250 g | cherry tomatoes, halved |
| 15 g | fresh coriander, leaves picked |
| 100 g | reduced-fat salad cheese, sliced into small shards |
| 2 tsp | extra-virgin olive oil |
| Boil the potatoes in a large pan of simmering water for 10 mins until tender. Drain and leave to steam dry for 5 mins. |
| Mash the potatoes until smooth. Season, then fold in the tuna and sweetcorn. Mould the mixture into 8 patties, and dust lightly in the flour on a plate. |
| Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Add the fishcakes in 2 batches and fry for 5-6 mins on each side until golden crust has formed. Flip carefully and fry for another 5 mins until piping hot throughout. Add a little more oil to the pan if you need to, for the second batch. |
| Mix the lettuce, cucumber, tomatoes and coriander in a bowl, then divide between 4 plates. Top with the shards of cheese. Drizzle over the extra-virgin olive oil and a crack of black pepper to serve alongside the fishcakes. |