Ingredients

2 small sweet potatoes 185g can Co-op tuna, drained 1 red chilli, finely chopped 4 spring onions, sliced 100g frozen garden peas, blanched 1/2 x 25g pack fresh coriander, chopped (optional) Zest of 1/2 lime 1 Co-op British egg white, beaten 40g breadcrumbs 1 tbsp Co-op olive oil Small handful watercress and lime wedges, to serve;

Method

1. Wash and chop the sweet potatoes into bite size chunks, then boil in a pan for 10 mins until cooked through 2. Allow to cool slightly before peeling off the skin 3. Mash the flesh in a bowl, then add the tuna, chilli, spring onions and peas 4. Stir in the coriander, if using, lime zest and egg white 5. Form into 4 patties and roll in the breadcrumbs 6. Put the oil in a nonstick frying pan over a medium high heat 7. Cook the fishcakes for 6 mins on each side, then cook each one for a further 2 mins, turning them so the sides get browned 8. Serve with the lime wedges, topped with the watercress