Spicy tuna fish cakes

Preheat the oven to 200ºC, gas mark 6. Prick the potatoes all over with a fork and bake for 1 to 1 hour 15 minutes, depending on size, until tender when tested with the point of a knife. Leave until cool enough to handle, then split open with a knife and scrape out the flesh with a spoon into a bowl. (The skins can be oiled, seasoned and baked for a tasty snack.)

Heat the oil in a frying pan over a medium heat. Add the onion and a pinch of salt then cook for 10 minutes, stirring often, until soft and golden. Leave to cool, then stir in the harissa, lemon zest and chopped parsley.

When the potato and the onion mix are cool, drain the tuna and tip into the potato. Mash together roughly, leaving some texture. Add the onion harissa mix and stir well.

Put the flour on a plate and season. Put the egg in a dish. Put the breadcrumbs on a plate. Divide the fish cake mix into 4 and form balls. Pat into a cake shape, no more than 2cm thick. Dip into the flour, dusting off the excess, then dip into the egg, letting the excess run off. Coat in breadcrumbs. Cover and refrigerate until needed.

Heat 3mm depth of oil in a frying pan over a medium heat. Add the fish cakes, reduce the heat and fry for about 10-12 minutes, flipping them now and again, until crisp and deep golden on both sides and piping hot throughout. Serve with lemon wedges, broccoli or peas.