Tuna Fishcakes

Tuna Fishcakes

Ingredients (serves 4)  500g (18oz) potatoes, peeled and quartered 25g (1 oz) margarine 6 spring onions, washed and finely chopped 2 heaped teaspoons English mustard 2 tablespoons finely chopped fresh parsley 1 tablespoon plain flour, plus extra for dusting 1 large egg yolk 1 X 200g can tuna in spring water, drained 3-4 tablespoons olive oil Method Put the potatoes in a large saucepan, cover with water, bring to the boil and simmer until soft, about 15-20 minutes.  Mash the potatoes, adding half the margerine.  Transfer to a large mixing bowl. Fry the spring onions for 1-2 minutes in the remaining margerine to soften them.  Add to the potatoes along with the mustard, chopped parsley and the flour.  Mix well, then add the egg yolk and drained tuna, and mix well again. On a lightly floured surface, with floured hands, shape the mixture into eight rounds.   Flatten lightly and dust with flour.  Heat the olive oil in a large frying pan and fry the fishcakes gently for 5-6 minutes on each side until light gold in colour.