Rosti Fish Cakes

Rosti Fish Cakes

Serves 4

Points per serving 2

Core ½ pt the whole recipe

300g new potatoes, unpeeled

400g tin tuna in brine, drained

½ tsp grated lime zest

1 tbsp lime juice

dash soy sauce

2 tbsp sweet chilli sauce (½ pt)

2 tbsp finely chopped red onion

2 tbsp finely chopped fresh coriander

frylight

Cook the potaotes in lightly salted water for 15 -20 mins until tender.

Meanwhile, put the tuna in a bowl with the lime zest and juice, soy sauce and chilli sauce.  Add onion and coriander.  Mix well.

Cool the potatoes then grate coarsely, trying to make the strips as long as possible.  Combine with the tuna and form into 8 cakes.  Chill in the fridge 30 mins.

Heat a large pan and spray with frylight.  Cook the cakes approx 4 mins each side until golden.  Serve 2 cakes per portion.

Core: To make this completely core, use Tabasco sauce instead of sweet chilli sauce.