Tuna Fishcakes

Directions

1. 1
   Cook the potatoes in the microwave until soft, remove the skin, then mash with the butter in a large mixing bowl.
2. 2
   Chop the egg and onions into small pieces and place in small bowl along with the tuna, lemon.
3. 3
   Gradually add the mixture to the potatoes, stirring well.
4. 4
   Next mix in the lemon juice, herbs and black pepper.
5. 5
   Add the milk to the mixture, again stirring well.
6. 6
   Refrigerate for about an hour.
7. 7
   When cold, with your hands, shape the mixture into round cakes.
8. 8
   Heat the oil in a large frying, then add the fishcakes and cook for about 3 minutes on each side, or until golden brown.
9. 9
   Delicious eaten hot or cold.