Step 1
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes or until tender when pierced with a knife.
Step 2
Drain the potatoes and return them to the pan. Add the yoghurt, lemon zest, spring onions, paprika, flour, a pinch of salt and a generous amount of black pepper. Mash together until smooth. Gently stir in the tuna.
Step 3
Mix to combine, then divide the mixture in four, adding a little more flour if necessary. Shape into balls, then flatten into patties.
Step 4
Beat the egg in one shallow bowl and place the breadcrumbs in a second. One at a time, dip the fishcakes into the beaten egg, then into the breadcrumbs, gently pressing them on with your fingertips to coat.
Step 5
Place the uncooked fishcakes on a plate, cover and place in the fridge for one hour.
Step 6
Preheat the oven to 200˚C/180˚C fan/gas mark 6.
