kitchen blender, saucepan, frying pan, oven dish and mixing bowl

500g potato
200g tinned tuna, drained
1 lemon, grated rind
1 tbsp parsley, chopped
1 egg
¼ tsp salt
¼ tsp pepper
75g gluten free rusk crumb or gluten free cornflake crumb
oil, for frying
lemon, to garnish
parsley, to decorate

1. Peel and chop the potatoes into a saucepan of water. Bring to the boil and cook for 8-10 minutes until the potatoes are soft.
2. Drain and mash the potato.
3. Add the tuna, grated lemon rind, parsley, egg, salt and pepper to the potato and mix everything together.
4. Divide the potato mix into six mounds.
5. Put the dry crumb into a bowl.
6. Put a mound of potato into the bowl, shape it into a round and turn it over so all sides are coated in crumb.
7. Transfer the fish cake to a plate and repeat.
8. At this stage the fishcakes can be chilled until ready to cook.
9. Heat some oil in a large frying pan, carefully add the fishcakes and cook until their base is golden.
10. Turn the fishcakes over and cook the other side.
11. Transfer the fishcakes to an oven dish, cover to keep warm while you cook the remaining fishcakes.
12. To serve sprinkle with parsley and garnish with lemon.