The ultimate weeknight dinner winner. Budget-friendly, easy-to-prepare, and satisfying in both the taste and nutrition department. Serve with tartan sauce or make a quick lemon-garlic aioli. Pair the fishcakes with a nice crunchy green salad to complete your meal.

1. In a large bowl, combine potato tuna, egg, carrot, celery, spring onion, mayonnaise, Worcestershire sauce, lemon juice, spices and 1 cup of breadcrumbs until all ingredients are evenly distributed. The mixture should be dry enough to hold together.
2. In a wide swallow dish, such as a pasta bowl or pie plate, combine breadcrumbs with Old Bay seasoning.
3. Scoop your tuna cake mixture using a 1/4 measuring cup and shape into a flat, round puck-like shape. Lightly press in the seasoned bread crumb to cover all sides. Place on a parchment paper line plate or cookie sheet. Repeat until you’ve used up all the mix. Let sit in the fridge for about an hour or place in the freezer for 15 to 20 minutes.
4. Heat oil in a large nonstick frying pan, add tuna cakes to pan, ensuring there is at east 1/2” of space around each cake. Fry on either side until golden brown. Remove to paper towel lined plate. Lightly season with salt. Repeat until all the cakes are cooked.
5. Serve with some tartar sauce and a crunchy green salad.