Tuna fishcakes

1. Place the potato and onion, both whole and unpeeled, into a small pan and cover with water. Bring to the boil then lower to a simmer for 20-25 minutes, until both are just done. Drain and leave both to cool a little. This can be done ahead of time. Peel the onion and dice both finely once cool enough to handle.

2. Mix the potato, onion, carrot, tuna, dill, mustard and salt together in a bowl till combined well. Shape into small little cakes, about 50g each. If they are too soft, place in the fridge for 20 minutes, but if they are firm then you can cook them right away.

3. Heat about two centimetres deep of oil in a wide frying pan.

4. Place the flour and egg in separate bowls. Toss each cake into the flour then dip into the egg and then fry for two minutes each side till golden. Serve hot.