Peri-Peri spiced Tuna Fish Cakes

Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press). Drain the tuna.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop a large frying pan on a medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 1-2 mins.

Add half the garlic and fry until fragrant, 1 min. Season with salt and pepper, then transfer to a bowl and cover with a lid or foil to keep warm.

Give the frying pan a quick wipe.

Meanwhile, once the potatoes are cooked, drain and allow to steam for a couple mins. Then, pop back into the saucepan.

Add the tuna chunks, peri peri style seasoning, a pinch of lemon zest, flour, salt (see pantry for both amounts) and remaining garlic.

Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

 Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.

Pop the (now empty) frying pan back on a medium-high heat with enough oil to coat the bottom. 

Once hot, carefully lay the fishcakes into the pan and fry, 4-5 mins on each side. Adjust the heat if needed. TIP: Don't move the fishcakes around when frying to avoid them breaking.

Once cooked, transfer to a plate lined with kitchen paper and allow to cool for a couple mins.