Tuna fishcakes

Lunch/Dinner
Fishcakes are a perennial family favourite and taste just as good hot or cold. Two make a substantial light meal; one makes an excellent starter. With the added nutritional value from the leafy green vegetables, you can turn this humble dish into a healthfest.
Serves 4 Per serving 319 calories 6g fat 2g saturated fat 5g fibre
Ingredients
200g (7oz) potatoes (peeled) 275g (10oz) green leafy vegetables eg kale, spring green, cabbage, spinach, pak choi etc (shredded) 6 spring onions (chopped) 2 x 160g (6oz) cans of tuna in springwater (drained and flaked) 3 eggs 6tbsp flour Rapeseed oil for frying 1 iceberg lettuce (shredded) 1 quantity hot tomato salsa (see p47)

Method
1. Boil and roughly mash the potatoes. Steam until tender.
2. Tip the tuna into a large bowl. Add the onions. Stir in the potatoes and vegetable leaves and mix thoroughly.
3. Beat the eggs in a bowl. Tip the flour into another bowl. Mould the fish and potato mixture into eight flattened cakes. Dip each one first into the egg, then the flour.
4. Using sufficient oil to reach half way up the fish cakes, fry them in batches, over a medium heat, until golden – about 5 mins each side. Drain the finished cakes on a double layer of kitchen paper.
5. Divide the lettuce between four plates. Drizzle with some of the salsa. Put the fish cakes on top. Serve with the rest of the salsa on the side.

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