Tuna And Zucchini Fish Cakes - cooking recipe

Ingredients

2 lbs potatoes, peeled and quartered
14 oz canned tuna, drained, flaked
1 None zucchini, grated
1 None carrot, peeled and grated
3 oz mild Cheddar cheese, grated
2 tbsp parsley, chopped
1 tbsp lemon juice
5 oz dry breadcrumbs
2 tbsp olive oil
1/2 lb trimmed, steamed green beans, to serve
None None lemon wedges, to serve
None None mayonnaise, to serve

Preparation

Place the potatoes in a saucepan, cover with cold water and bring to a boil on high. Boil 15-20 mins, until the potatoes are tender, then drain well and transfer to a large bowl. Roughly mash, then allow to cool. Add the tuna, zucchini, carrot, cheese, parsley and lemon juice to the potatoes, season to taste and mix well.
To prepare the patties, line a baking sheet with parchment paper. Pour the breadcrumbs into a bowl. Divide the potato mixture into 10 patties, then coat each with breadcrumbs. Chill on the baking sheet for 20 mins.
To cook, heat the oil in a large frying pan over medium heat. Cook the patties in 2 batches, 3-4 mins each side, until golden. Drain on paper towels. Serve with steamed green beans and accompany with lemon wedges and mayonnaise.