Tuna Potato Cakes with Greens

• 800 gpotatoes, peeled and cut into chunks
• 300gtinned tuna in brine, drained weight
• 1egg, lightly beaten
• 80 ggluten-free breadcrumbs
• 15 gchives, finely chopped
• 45 mlgarlic-infused olive oil (for frying)
• 1 tspsmoked paprika (optional) (optional)
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 150 gbaby spinach
• 150 glactose-free natural yoghurt
• 20 mllemon juice
• Finely grated lemon zest (2 g)

Method

1. 1Boil the potato chunks for 12–15 minutes until completely tender. Drain thoroughly, steam-dry for 2 minutes, then mash roughly. Spread in a shallow dish and cool for about 20 minutes, until no longer hot, before adding the egg.
2. 2Toast the optional paprika in a dry pan over low heat for 30 seconds if using. Mix it into the cooled mash with tuna, chives, egg, 70 g of the breadcrumbs, salt and pepper. Reserve the remaining 10 g breadcrumbs and add only if the mixture feels too loose to shape.
3. 3Shape 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. 4Divide the garlic-infused oil between two batches. Fry four cakes at a time over medium heat for 4–5 minutes per side, until golden and crisp and the centres are steaming hot throughout. Keep the first batch warm.
5. 5While the cakes cook, wilt the spinach in a covered pan with 1 tbsp water for 1–2 minutes. Drain, then add 5 ml of the lemon juice and a little pepper.
6. 6Stir the yoghurt with the lemon zest and remaining 15 ml lemon juice. Taste before adding salt. Serve two intact cakes per person with the spinach and lemon yoghurt.

Per serving

kcal

460

protein

29.5g

fibre

6.1g

carbs

53.7g

fat

15.1g