Tuna fishcakes

So I've entered the Drum Food Ambassador competition and I made this dish as my starter. These fishcakes are a great way to repurpose veggie leftovers, just substitute the potatoes with mashed vegetables.

Please take a few minutes to vote for my entry here: tinyurl.com/y68y3t6s

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Ingredients 8 baby potatoes (cooked and mashed) 1 can of tuna 2 spoons Cajun seasoning 1/3 cup chopped spring onion Seasoned flour (seasoned with fish rub and onion powder) 2 spoons of cooking oil Salt to taste Method In a large bowl mix the tuna, spring onion, salt and Cajun seasoning together Fashion fish and potato mix into patties. Dust with seasoned flour. Set aside in the fridge for 30 minutes. Pour oil into a frying pan, take fishcakes out of the fridge and fry. Make sure to only fry about 3 at a time to avoid pan overcrowding. Fry fishcakes for two minutes on either side or until golden brown. Serve with the dip of your choosing