TASTY TUNA AND CHIVE FISHCAKES

500 g potatoes, peeled and cubed
4 tins of tuna in salt water, drained
1 onion, grated
1 lemon, zest and juice
1 sachet KNORR Sour Cream and Chives Potato Bake
250 ml cake flour
3 eggs, lightly beaten
500 ml breadcrumbs
sunflower oil, for shallow frying

Steam or boil the cubed potatoes until soft then mash.
Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake. Season to taste with a little freshly ground black pepper, then shape into patties.

Place the cake flour, eggs and breadcrumbs into separate bowls. Dip a fishcake into flour, shake off the excess, dip in beaten egg and then into breadcrumbs to coat. Heat oil in a fry pan and fry the fishcakes in batches until golden brown, then allow to drain on paper towel.

Serve with a fresh side salad and mayonnaise.

Photo: Elizabeth Haupt