Tuna cakes

1. Cook the potato in lightly salted boiling water for 10 minutes, or until tender.

2. Meanwhile to make the lemon-mayo dip, mix together the lemon juice and mayonnaise. Season with salt and pepper and set aside.

3. Drain the potato and mash until smooth. Flake the drained tuna into the mash, season well with salt and pepper and mix well.

4. Shape into six 1cm thick patties and dust with the flour.

5. Dip the fish cakes into the beaten egg and then into the breadcrumbs, coating thoroughly with both.

6. Heat 1 tbsp oil in a frying pan and fry the fish cakes in batches for 4-5 minutes on each side, or until crisp and golden.