Tuna Fishcakes

Directions

1. 1
   Peel and chop the potatoes.
2. 2
   Boil for 15 minutes or until tender; drain and mash.
3. 3
   Salt and pepper the spuds add cheese and mix.
4. 4
   Drain tuna and flake.
5. 5
   Stir in to mash.
6. 6
   Add sweetcorn and spring onions and Worcestershire; mix well.
7. 7
   Shape into four large or eight small fishcakes and dust with flour.
8. 8
   Chill in fridge for 30 minutes.
9. 9
   Preheat oven 200c.
10. 10
    Spray baking sheet and fishcakes.
11. 11
    Bake 30-35 minutes.
12. 12
    I like mine crispy, so check after 25 minutes.