What you’ll Need

- One Large potato
- One tin of canned tuna
- Half a cup of frozen or canned sweetcorn
- 2 x Anchois butter cubes
- Dash of bottled lemon juice
- Salt & Pepper
- Dessert spoon of mayonnaise mixed with a smidgen of wholegrain mustard ( per person)

Method of preparation and cooking

Take the potato and peel off the outer skin, and discard, then grate the potato using the largest hole on the cheese grater (the one used for cheddar) Once grated, wash and sieve..to diminish starch levels in the potato Place the grated potato in a bowl with the tinned tuna (which needs to be drained of the oil or brine before adding), sweetcorn, Anchois butter cubes, dash of bottled lemon juice and a good shake of salt and ground black pepper Mix all of the ingredients gently in the bowl until all elements are brought together Next place the contents of the bowl into a non-oiled frying pan and form into a “frittata” or “rosti” styled potato cake Place the frying pan on a medium-high heat and cook for 8-10 minutes per side, or until golden brown all over…if the potato cake is cooking to quickly on the outside, just pull of the flame and allow the residual heat to keep the cake cooking, without burning the outer skin. Once you hear the bubbling stop, return to the heat and continue cooking Slide the croustillant onto a chopping board and slice into “pizza-styled” triangle slices and serve on a plate with a simple garnish of mayonnaise which has been mixed with a very small amount of wholegrain mustard or a sauce of your choice Serve on a large plate as a tapas styled warm canapé, or as a light starter or simply on the sofa, with you gym-jams on, while watching your favourite form of light entertainment

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