Tuna niçoise fishcakes

Hard-boil the egg in a pan of simmering water for 10 minutes. Meanwhile, cook the potatoes in a large pan of simmering water for 15 minutes until tender. Drain, mash and cool.

Cook the beans in another pan of boiling water for 3-4 minutes, then drain, cool and cut into 1cm pieces.

Meanwhile, mix the tuna, olives, beans, mayonnaise and the potato together. Peel and chop the egg, mix in, then season. Shape into 4 fishcakes.

Heat the oil in a large frying pan and fry the fishcakes for 3 minutes on each side until golden. Serve with salad leaves and lemon wedges for squeezing over