These tuna cakes are a brilliant store-cupboard dinner: high in protein, quick to make, and loved by kids and adults alike. Served with a crunchy chopped salad, it's a balanced meal from ingredients you probably already have.
The cakes
Combine drained tin tuna with mashed cooked potato or sweet potato, an egg to bind, spring onion, a little wholewheat breadcrumb, and seasoning. Shape into patties and pan-fry in a little olive oil until golden.
The chopped salad
Finely chop cucumber, tomato, peppers and red onion, dress lightly with lemon and olive oil, and finish with fresh herbs. Simple, fresh and full of fibre.
