INGREDIENTS

• •Hanaa Sunflower Oil, for frying

  •2 cans Hanaa Light Meat tuna, drained

  •1 can Hanaa Whole Corn, drained

  •2 medium potatoes, quartered

  •2 Tbsp mayonnaise, plus extra to serve

  •2 Tbsp chopped parsley

  •2 eggs, beaten

  •2 Tbsp lemon juice

  •1 cup dried seasoned breadcrumb (add a tsp of paprika, salt and black pepper to taste)

  •Side greens and your favourite dressing, to serve

PREPARATION

1.Boil the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn, lemon, and parsley. Shape into 4 to 6 cakes and chill until cold and firm.

2.Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.

3.Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven.

4.Garnish and serve with extra mayonnaise and salad leaves.