Tuna and Sweetcorn Fishcakes

Place the potatoes in a pan of cold salted water, bring to the boil and cook for about 15 minutes, until a knife can easily slide through. Drain and return to the pan. Allow to air dry for 5 minutes, then mash well.

Meanwhile, blitz the oats to a coarse flour in a food processor, and place on a plate. Beat the egg white with a pinch of salt and place in a shallow dish.

Place the mashed potato in a mixing bowl and add the mustard, lemon zest, tuna, spring onions and sweetcorn. Mix well. Taste and season as needed with salt and pepper.

Add the egg yolk and mix thoroughly. Shape into 8 equally-sized fishcakes, about 2cm thick. Cover and chill in the fridge for 20 minutes to firm up.

After chilling, dip each fishcake into the egg white, and then into the oats. Coat the top and bottom surface, but don't worry about the sides.

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the fishcakes (you will probably have to do this in 2 batches) and cook for 5 minutes. Spritz the tops with low-calorie cooking spray and carefully flip. Cook for a further 5 minutes until golden brown.

Serve 2 fishcakes per person.