Tuna Fishcakes

Toddlers
Serves 2 adults, 2 toddlers, plus baby

700g floury potatoes, such as Kind Edward or Maris Piper, peeled and cubed
3 tbsp olive oil
1 large leek, trimmed, halved lengthways and finely chopped
200g tin of tuna in spring water, drained
finely grated zest of 1 lemon
3 tbsp chopped fresh chives
50g mild Cheddar, grated
1 tbsp Greek style yoghurt
2 tbsp plain flour

Put the potatoes in a large saucepan and cover with cold water.  Bring to the boil and cook for 8-10 mins until tender.  Drain.  Return to the pan and mash until all the lumps have gone and you are left with a thick, dry mash.  Leave to cook completely.
Meanwhile heat 1 tbsp of the oil in a frying pan, add the leeks and cook for 5 mins until tender.  Remove from the heat, place in a large bowl and leave to cool.
Add the tuna to the cooled leeks along with the cold mashed potatoes, lemon zest, chives, cheese and yoghurt.  Mix well.
Place the mixture in the fridge and leave for 30 mins as this makes the mixture easier to handle.
Shape the cold mixture into 8 round cakes.  Sprinkle the flour onto a plate and use it to dust each fishcake.
Heat the remaining oil in a large frying pan and cook the fishcakes over a low heat for 3-4 mins each side until golden and crunchy on the outside and heated through. You may need to cook them in batches so as not to overcrowd the gap.
Serve with steamed green beans.

These can be frozen if you do it before you dust them with flour.  Layer with greaseproof paper in a freezer container and freeze for up to 3 months.