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Ingredients

  • 300g floury potatoes, peeled and cut into cubes
  • 50g butter
  • 1 × 185g tin tuna, drained and flaked
  • 4 spring onions, finely chopped
  • ½ tbsp capers, rinsed and drained if salted
  • 1 tbsp for dusting flour
  • 1 tbsp tartare sauce
  • 2 tbsp mayonnaise
  • to serve watercress
  • 1 lemon, cut into wedges

Method

  • STEP 1

    Boil or steam the potatoes until tender then drain and mash with seasoning and half the butter. Allow to cool. Mix with the tuna, spring onions and capers and a good squeeze of lemon. Form into 4 cakes. Dust in flour, then fry in the remaining butter in a non-stick pan till crisp and golden.

  • STEP 2

    Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon wedges.

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