Cook the spring onions in the softened butter until soft then tip into a mixing bowl. Pop in the mash, drained tinned tuna, seaweed if using, dill, lemon zest and season. Lightly mix together with a fork then divide into 4 balls, then form into fishcakes. If you have time chill in the fridge for 20 minutes.
Take 3 bowls, add flour to one, beaten egg to one and the breadcrumbs mixed with the parsley to the third.
Gently roll each fishcake in the flour, dip into the egg and then roll in the breadcrumbs.
Heat the oil in a non-stick pan and fry for about 8-10 minutes over medium heat until golden and crisp.
Meanwhile to make the salad, toss all the ingredients together and serve with the fishcakes.
150g mashed potato
3 spring onions, chopped
Small knob butter
1 small can of tuna in spring water, drained
1tsp dried seaweed (optional)
½ tsp freshly chopped dill
Zest of ½ lemon
20g plain flour
1 egg beaten
1tbsp freshly chopped parsley
2-3tbsp oil for frying
For the salad:
1 avocado, roughly chopped
½ cucumber, peeled and chopped
5 cherry tomatoes, roughly chopped
Juice of ½ lemon