100 g (3 1/2 oz) frozen sweetcorn kernels, defrosted
3 tablespoons chopped parsley
175 g (6 oz) fresh wholemeal breadcrumbs
vegetable oil, for shallow-frying
shop-bought hollandaise sauce
rocket salad dressed with lemon juice
Place the mashed potato in a bowl with the pepper and Cheddar and beat well until smooth. Stir in the tuna, sweetcorn and parsley and mix well. Shape into 8 patties.
Place the breadcrumbs on a plate. Beat the egg in a shallow bowl. Dip each of the patties in the egg and lightly brush, then lightly coat in the breadcrumbs.
Heat 6–8 tablespoons vegetable oil in a large, heavy-based frying pan and cook the fishcakes in 2 batches over a medium-high heat for 4–5 minutes, turning once, until golden and crisp. Remove with a fish slice, drain on kitchen paper and keep the first batch warm while cooking the remainder.
Serve the fishcakes hot with spoonfuls of hollandaise sauce and a simple rocket salad dressed with lemon juice.