500g potatoes, peeled and chopped

25g butter

6 spring onions, chopped

2 tablespoons chopped parsley

1 tbs flour

1 large egg yolk

200g tuna

3-4 tbs olive oil

Method

Boil the potatoes until soft and mash with half the butter.

Fry the spring onions until soft in the rest of the butter then add to the slightly cooled potatoes with the chopped parsley and the flour.

Mix well then add the egg yolk and drained tuna and mix again.

Shape the mixture into 8 rounds and dust with flour.

Heat the olive oil in a pan and fry the fishcakes gently for 5-6 minutes until light golden in colour.