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What you need:

2×200 g pieces of tuna, or 370g tinned tuna
350 g cold mashed potato
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of half a lemon
1 tbsp capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten

For the coating:
2 eggs, whisk with a little water
100 g flour
150 g panko breadcrumbs
Light olive oil, for frying

What you do:

Pre heat the oven to 190C / 375F /gas mark 5
Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil.
Serve hot.

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