Super Easy Tinned Tuna Fishcakes

Method

1. In a bowl, combine the tuna, mashed potatoes, tartare sauce and dill before seasoning generously with salt and pepper. Mash the ingredients together with the back of a fork.
2. Divide the mixture into 4 and on a clean surface make into approximately 7cm patties. Place on a line baking tray and allow the patties to firm up in the fridge whilst you prepare your breadcrumbs.
3. In one shallow bowl, lightly whisk the egg. Place the plain flour in another bowl and season with a little salt and pepper and put the breadcrumbs in a final bowl.
4. Take the chilled fishcakes and first dip in the flour, tapping off any excess flour. Next place in the egg, turning carefully with a fork to ensure all sides are coated. Allow the excess egg to drip off before placing in the breadcrumb ensuring the entire fishcake is covered. Repeat with all the fishcakes.
5. Heat a generous amount of oil in a frying pan over a medium heat - approximately 1cm deep. Once the oil is hot, carefully lower the fishcakes into the oil and fry for 2 - 3 minutes until the breadcrumbs are golden. Flip gently using a fish slice and fry on the other side until golden - about 1 - 2 minutes.
6. Remove the fishcakes from the oil and place on a little kitchen paper to drain any excess oil. Place the fishcakes in a very low oven to keep warm whilst you poach the eggs.
7. Bring a deep saucepan of water to a gentle boil before turning down to medium heat - add the white wine vinegar. Using a balloon whisk, create a strong whirlpool in the water before gently adding the eggs (one after another) into the centre of the vortex.
8. Allow to poach for 5 - 6 minutes, just until the whites have set but the yolk is still runny. Remove from the water using a slotted spoon and place on a piece of kitchen paper to drain.
9. When ready to serve, place the warm fishcakes on a plate alongside a simple watercress salad. Top with the perfectly poached eggs and finish with a little seasoning. Add a dollop of tartare sauce if desired.