Fishcakes with Yoghurt Tartare

Ingredients

500g Desiree potatoes, peeled, cut into 3cm pieces (see note)
425g can tuna in springwater, drained, flaked
1 small red capsicum, halved, seeded, finely chopped
6 shallots, trimmed, finely chopped
2 tbs chopped fresh continental parsley
1 tsp finely grated lemon rind
40g (1/4 cup) plain flour
1 egg, lightly whisked
135g (1 1/2 cups) mixed-grain dried (packaged) breadcrumbs
Olive oil spray

Yoghurt tartare

250g (1 cup) low-fat natural yoghurt
1 tbs fresh lemon juice
1 tbs chopped fresh continental parsley
1 tsp capers, rinsed, drained, finely chopped

Method

1.To make the yoghurt tartare, combine the yoghurt, lemon juice, parsley and capers in a small bowl.

2.Cook the potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to the pan. Coarsely mash. Set aside to cool.

3.Combine the potato, tuna, capsicum, shallot, parsley and lemon rind in a large bowl. Divide into 8 portions. Shape each portion into a 2cm-thick patty. Cover and place in the fridge for 30 minutes or until firm.

4.Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the flour, egg and breadcrumbs in separate shallow dishes. Season the flour with pepper. Dip the patties, 1 at a time, in the flour and shake off excess. Dip in the egg, then in the breadcrumbs, pressing firmly to coat.

5.Place the patties on the prepared tray and spray lightly with oil. Cook for 20 minutes or until golden. Serve patties with the yoghurt tartare.