Tuna Potato Cakes with Greens

Ingredients

• 800 g potatoes, peeled and cut into chunks
• 300 g drained tinned tuna
• 1 egg, lightly beaten
• 80 g gluten-free breadcrumbs
• 15 g chives, finely chopped
• 45 ml garlic-infused olive oil (for frying)
• 1 tsp smoked paprika (optional)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 150 g baby spinach
• 150 g lactose-free natural yoghurt
• 1 lemon, zest and 1 tbsp juice

Method

1. Boil the potatoes in well-salted water until a knife slides through with no resistance, 12–15 minutes. Drain thoroughly and let the steam rise off for a minute; wet mash means soggy cakes. Mash to a slightly chunky texture so they hold together but still feel light, then leave to cool for 5 minutes.
2. If using the smoked paprika, fry it for 30 seconds in a dry pan over low heat until fragrant. Tip it straight into the cooled mash along with the tuna, chives, beaten egg, breadcrumbs, salt and pepper. Press a small amount between your fingers; it should hold cleanly. If it feels loose, add another tablespoon of breadcrumbs.
3. Shape into 8 equal cakes and chill on a plate for 10 minutes. This firming step is what stops them collapsing in the pan; skip it and you'll be scraping mash off the base.
4. Heat the garlic-infused oil in a heavy frying pan over medium heat. Fry the cakes in two batches; don't crowd the pan, or steam comes off them and the crust never sets. 3–4 minutes a side until deeply golden and crisp, pressing gently once for even contact. The inside should be steamy and flaky, not dry.
5. While the cakes cook, toss the spinach in a dry pan until just wilted, 30–45 seconds. Season with a pinch of salt and a small squeeze of lemon juice; the acid keeps the leaves bright green instead of dull.
6. Stir the yoghurt with the lemon zest and the tablespoon of lemon juice, with a pinch of salt. Taste it; it should be sharp and cool against the rich cakes.