Step 1

Cook the potatoes in a medium saucepan of boiling water for 10 - 15 minutes or until very tender. Drain and mash until smooth. Season with salt and white pepper.

Step 2

Place the potato, tuna, cheese, zucchini, spring onions, parsley and 1 egg in a large bowl. Stir to combine. Use about 1/4 cups of the mixture and shape into a patty, around 5cm wide. Repeat with the remaining mixture to make 12 patties.

Step 3

Whisk the remaining 2 eggs in a bowl. Place the flour on a plate and the breadcrumbs on another plate. Working one at a time, coat the patty in the flour, shaking off the excess. Dip in the beaten eggs and then coat in breadcrumbs. Place on a tray. Repeat until all patties have been crumbed.

Step 4

Pour enough oil to come 1 - 2cm up the side of a large non-stick frying pan. Heat over Medium heat. Cook the rissoles, in batches, for 2 - 3 minutes each side or until golden. Transfer to a tray lined with paper towel.

Step 5

Serve the rissoles with lemon wedges and aioli, if using.