Crushed Tuna and Leek Potato Cakes Topped with a Runny Poached Egg

My cravings usually come in the form of Italian food or sandwiches, but on this particular occasion I left work in serious need of potatoes. I was very tempted to just toss these spuds in oil, roast them until crispy and then dip them in garlic mayo, but my brain was telling me a needed a more nutritious meal than that. I therefore opted for crispy potatoes crushed with a whole load of other bits, and ‘oh my’ was it the right decision to make. This recipe is a classic example of how mixing stuff up can create the best mouthful in the World!

Serves 2

• 10 new potatoes – boiled and cut into quarters
• 1 red onion – finely sliced
• 1 leek – finely sliced
• 1 tbsp olive oil
• Small nob of butter
• Handful sweetcorn
• 1 x tin tuna
• 1 tsp oregano
• 2 tsp wholegrain mustard
• Salt and pepper
• 2 eggs – poached

Heat the oil in the frying pan and fry the onion and leek for a couple of minutes to soften.

Add the potatoes and fry for 10 minutes, or until crispy – if they start to stick to the pan then add the butter.

Once the potatoes are crispy, add the remaining ingredients to the pan and heat through for a few minutes.

With a potato masher or equivalent, squash the ingredients so everything is well crushed together.

Season to taste and then press the potato into two large pastry rings so that they are well packed in.

Remove the ring and top with the poached egg.

Serve with fresh salad for some extra veggie goodness.