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