• 250 g (8 oz) floury potatoes, peeled and cut into cubes
  • 400 g (13 oz) can tuna, drained and flaked
  • 50 g (2 oz) Cheddar cheese, grated
  • 4 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • 2 teaspoons dried thyme
  • 1 small egg, beaten
  • ½ teaspoon cayenne pepper
  • 4 teaspoons seasoned flour
  • vegetable oil, for frying
  • salt and pepper
  • lemon wedges
  • watercress

Cook the potatoes in lightly salted boiling water for 10 minutes, until tender. Drain, mash and set aside to cool down.

Beat the tuna, Cheddar, spring onions, garlic, thyme and egg into the mashed potato, add the cayenne pepper and season with salt and pepper.

Divide the mixture into 8 and make into thick burgers. Sprinkle the flour over them and fry in a shallow layer of hot oil for 5 minutes on each side, until they are crisp and golden. Serve with lemon wedges and watercress.

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