Makes approx 20 bite sized fishcakes.
1 cup cold mashed potato
1 x 425g tin Tuna in spring water (drained)
1 tbsp mild curry powder
? tsp salt
2 tbsp chopped fresh coriander
2 tbsp rice bran oil per batch of fish cakes or as needed
1 beaten egg
? cup breadcrumbs
? cup prepared Hansells Thick & Creamy Natural Greek style yoghurt
? cup grated cucumber
1 tsp lemon juice
Lemon rind curls
Place cold mashed potato, tuna, curry powder, salt and coriander in a bowl.
Stir thoroughly to combine.
Take a tablespoon of mixture and dip into beaten egg, then coat in breadcrumbs. Prepare a batch of fishcakes whilst oil heating up.
Heat 2 tbsp Rice Bran oil in a frying pan, and cook fishcakes until golden brown on both sides.
Mix yoghurt, cucumber and lemon juice together. Serve on top of warm fishcakes sprinkled with the lemon rind curls.