Gregg and Charlie are joined in the studio by chef and writer Trish Hilferty.
Mum's Tuna Fishcakes
I use good canned Spanish tuna when I make these at home, but at the very least use tuna in olive oil; brined tuna has a nasty cat-foodiness about it.
500g floury potatoes, peeled and cut into chunks
400g canned tuna in olive oil, drained.
4 spring onions, finely sliced
2 tablespoons chopped parsley
A squeeze of lemon juice
Plain flour for dusting
Vegetable oil for frying
Sea salt and freshly ground black pepper
Bring the potatoes to the boil in plenty of salted water, then lower the heat and simmer until tender. Drain well and leave to dry for a few minutes, then return to the pan and mash until smooth. Set aside.
Flake the drained tuna into the mashed potato, mix in the spring onions and parsley, then season with salt, pepper and lemon juice. Divide the mixture into eight balls, then shape them into cakes and dust lightly with flour.
Heat about 1cm oil in a large frying pan and fry the cakes over a moderate heat for about five minutes per side, until they are crisp and brown.
Copyright Trish Hilferty
There is a public Potato Day on Sunday, 29 January 2006.