Tuna Fishcakes

Method:

1. Wash, peel and chop the potato and boil in a saucepan of salted water for 8 minutes.
2. Meanwhile, wash and chop the broccoli into small florets. Add to the potatoes and cook together for a further 7 minutes.
3. Drain the potato and broccoli in a colander and set aside.
4. Meanwhile, wash and thinly slice the spring onions and add to a large bowl. Add the tinned tuna (drained), egg, lemon juice, paprika, salt and pepper to the bowl.
5. Mash the potato and broccoli together. Once roughly mashed, add to the bowl.
6. Combine the ingredients well. Form the mixture into small patties and coat evenly with breadcrumbs.
7. In a large frying pan, heat up the vegetable oil on medium heat. Carefully transfer the fishcakes to the pan and cook on each side for 3 minutes until golden brown.