Peel, dice and boil potato with a little salt
Place aside to cool
Prep onion, chilli and parsley by finely chopping
“Shred” Tune into a mince - always scrapping away against the grain of the flesh. Removing any stringing white sinew
Once cooled, mashed the potatoes, add the onions, chilli and parsley to the mix.
Season to taste
Combine the minced tuna with the mashed potato and add the mixed spice to taste
If using additional bacon, dice the rashers and add into the mix. If using egg, whisk in 1 egg to the mix at this stage. NB: the egg is often referred to as a ‘binder’ to the mix but shoudn't be necessary when rolling into fishcakes if your ratio of fish to potatoes is equal.
Scoop and roll the mixture into balls and lightly flatten to form thick fishcakes using the palm of your hand has a guide for the size
Shallow fry the cakes in hot oil until golden brown on each side
Serve in a roll, with rice and runner beans and onion brown gravy