Crumbed tuna cakes on lemony fried potatoes

Ingredients

2 cans	Tuna, 225g each, drained (Main)
1 cup	Mashed potato
1 Tbsp	Parsley, optional
1	Egg
2	Meyer lemons, 1 zested and juiced, the other finely sliced
1 bowl	Breadcrumbs, fresh or dried, to coat
2 Tbsp	Olive oil, or more if needed to fry tuna cakes plus 2 Tbsp extra for potatoes
3	Potatoes, thinly sliced
1	Onion, thinly sliced

Directions

1. In a bowl, combine the tuna, mashed potato, parsley and egg. Add the zest of 1 lemon and the juice to taste, season then mix thoroughly.
2. Preheat oven to 220C. Toss the sliced potatoes, sliced lemon and onion in olive oil, season and cook for 30 minutes.
3. While the potatoes are cooking, form the tuna mixture into small cakes. Roll generously in the breadcrumbs. Heat a frying pan, add some oil and cook the cakes a few at a time, turning when golden. Serve on the potatoes and lemon.