Step 1

Bring a pan of lightly salted water to the boil. Peel and chop the potatoes into chunks about 2.5cm² and simmer for 8 - 10 minutes until soft. Drain and mash and leave to cool. Spread the mash around a cold plate so that it cools more quickly. The mash needs to be cooled so you can shape it into fishcakes.

Step 2

Once the potato is cooled, flake in the tinned tune and add the plain flour, egg, parsley and season with salt and pepper.

Step 3

Stir in the zest of half the lemons.

Step 4

Dust the worksurface with a little flour and divide the mixture according to the number of people. Carefully shape the mixture into circles about 2cm thick and dust each one with flour. They can be frozen at this point. Ideally they should now be placed in the fridge for about 1 hour to cool properly. If you don't have time for this, don't worry just handle with care as they will be more likely to break.

Step 5

Heat the olive oil in a large frying pan and when the oil is hot, fry the fishcakes for 3 - 4 minutes each side or until crisp and golden. You my wish to add a little more oil when you turn them over. Alternatively, place on a tray and cook under the grill or broiler for 4 -5 minutes each side until golden.

Step 6

Cut the remaining lemons into wedges and serve with the fishcakes.