Tuna Fish Cakes         
Makes 6

Try this tartar sauce ? or simply serve with ketchup or mayonnaise

1. Peel the potato and cut into even sized pieces.  Boil gently in salted water until tender. 
2. Meanwhile: trim and chop the spring onion, squeeze all the liquid out of the tin of tuna fish and use a fork to break the fish into flakes. 
3. Drain the potato and mash over a low heat.  Gently stir in the yoghurt, onion, fish, mustard and parsley.  Season with salt and pepper. 
4. Lightly dust the hands with flour and shape the mixture into 6 cakes. 
5. Beat the egg together with a little milk.  Put the flour on one small plate and the breadcrumbs onto another. 
6. Carefully coat each fish cake in flour, then the egg and then the breadcrumbs. 
7. Now make the tartar sauce: mix everything together and season with salt, pepper and lemon juice.   
8. Heat 0.5 cm oil in a frying pan.  Test to see if it is hot enough by adding a pinch of breadcrumbs, if they sizzle the oil is ready. When hot fry the fish cakes for about 2 minutes on each side until golden brown.  Lift onto paper towel to drain off the excess oil before serving. 
• The fish cakes can be chilled for several hours before cooking
• Fresh, cooked fish, tinned salmon or cooked vegetables can be used instead of tuna fish