Tuna, caper and spring onion fishcakes recipe | olivemagazine

Ingredients

• 300g floury potatoes peeled and cut into cubes
• 50g butter
• 1 × 185g tin tuna drained and flaked
• 4 spring onions finely chopped
• ½ tbsp capers rinsed and drained if salted
• 1 tbsp for dusting flour
• 1 tbsp tartare sauce
• 2 tbsp mayonnaise
• to serve watercress
• 1 lemon cut into wedges