Storecupboard fishcakes

Ingredients
* 2 baking potatoes , about 300g in total (or use leftover boiled potatoes/mash)
* 2 tbsp tartare sauce
* 2 finely chopped spring onions
* 185g tin tuna , drained and flaked
* plain flour
* 1 egg , beaten
* 50g breadcrumbs or ruskolene

Method
Microwave the baking potatoes until tender, then cool and scoop out the flesh into a bowl, or mash up the leftovers. Mix in the tartare sauce and spring onions and season, then mix in the tin of tuna. Shape into 4 cakes and coat each with a little flour. Dip in beaten egg and coat in breadcrumbs, then put in the fridge for 15 minutes. Heat 1 tbsp oil in a non-stick frying pan, then add the fishcakes and cook for 3-4 minutes a side until crisp and golden. Serve with salad, chips and extra tartare sauce.