300g potatoes

80g can tuna in brine, drained (or use salmon )

2 tbsp capers in brine, drained

1 tbsp chives finely chopped

1 large egg, beaten

4 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

½ pack watercress


Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid.

Put it in a large bowl, then add the tuna, capers, chives and beaten egg, and season well with ground black pepper.

Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon.

You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.

Mix the remaining oil with the lemon juice and mustard and season well.

Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the watercress.

Recipe adapted from: Good Food

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