Crispy tuna, caper and potato cakes recipe | Sainsbury`s Magazine

Ingredients

• ½ onion, grated
• 1 large potato, grated
• 2 x 120g tins tuna (in brine, oil, or water), drained
• 2 tbsp mayonnaise
• 1 tbsp capers, roughly chopped
• 2 medium eggs, beaten
• 30g breadcrumbs
• 100ml vegetable oil, to fry
• 2 tbsp soured cream
• 2 tsp hot sauce (optional)
• ¼ onion, thinly sliced
• ½ x 150g bag mixed salad leaves
• ½ x 20g pack dill, leaves picked, or ½ tsp dried dill (optional)
• 1 tbsp olive oil
• 1 tbsp cider vinegar (or any vinegar)