Tuna Potato Cakes with Greens

Ingredients

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

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, bloom it for 30 seconds in a dry pan over low heat until fragrant — raw paprika tastes dusty, bloomed paprika tastes of itself. 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. Adjust now, not at the table.
7. Plate the tuna cakes, spoon the lemon yoghurt generously over, pile the wilted spinach alongside, and finish with a scatter of capers or sliced gherkins and torn chunks of crusty bread. A simple green salad goes on the side.