• 1 tin(s) John West Tuna Chunks in Sunflower Oil, drained
• 450 g potatoes, peeled and cut into chunks
• 4 rashers streaky bacon, chopped
• 1 onion, finely chopped
• 55 g frozen sweetcorn
• a little flour for dusting
• sunflower oil for frying
• salt and pepper

Boil the potatoes in lightly salted water for 7-10 minutes or until tender. Drain them and mash, season and leave to cool.

While you cook the spuds, heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes.

Add the onion and continue to cook until the onion is soft and golden the bacon is just crisping.

Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.

In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the John West Tuna. I like to keep it in nice big chunks.

Season to taste, then shape the mixture into 4 cakes, flatten so that they are no more than 3cm thick. Cover and chill until required.

Lightly dust your cakes with flour and pan-fry in a little sunflower oil for 3 or 4 minutes. Don’t turn them too often as they can fall to bits - they are still yummy even if they do though!