tuna and sweetcorn fishcakes

A quick and easy supper the whole family will enjoy.
Makes 4 cakes, prep  approx. 25 mins, cook approx. 25 mins, plus 1 hour 15 minutes chilling time

450g potatoes, peeled
2tbsp mayonnaise, plus extra to serve
2x160g cans tuna, drained
198g can sweetcorn, drained
2 eggs, beaten
100g breadcrumbs
vegetable oil, for frying

Cook the potatoes in boiling salted water for 15-20 minutes until really tender.

Drain and allow to steam-dry in a colander.

Tip into a bowl, season and mash with a fork or potato masher. Stir in the mayonnaise, tuna and sweetcorn.

Shape into 4 cakes and chill in the fridge until cold and firm. This takes about an hour.

Dip each cake into the egg, allow the excess to drip off, then coat in the breadcrumbs.

Chill in the fridge for 15 minutes.

Heat a little of the oil in a pan and gently fry the cakes for 2-3 minutes on each side until golden. You may need to do this in batches - keep warm in a low oven.

Serve with extra mayonnaise and salad.