KEY POINTS:
Serves 4
2 225g tins tuna, drained
1 cup mashed potatoes
1 Tbs parsley, optional
1 egg
3 lemons
Fresh or dried breadcrumbs
Olive oil 3 potatoes, extra
1 onion
2 Tbs olive oil
Sea salt and freshly ground black pepper
1. In a bowl, combine the tuna, mashed potato, parsley and egg. Add the zest of the lemon and the juice, season then mix thoroughly.
2. Preheat oven to 220C. Slice the potatoes then the lemons and onions thinly, toss 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.