Wild crispy fish cakes with lemon, dill and chopped egg sauce

1. Add the potatoes into a small pot of salted water and place onto a medium-high heat. Bring up to a simmer and cook for 10 minutes, or until the potatoes are tender. Drain and set aside to cool. Once cool, place into a large mixing bowl and mash with the back of a fork. Add In the MSC certified sustainable tuna, ¾ of the sliced spring onion, half the capers, half the dill, zest from ½ the lemon, green chilli and 2 of the eggs, salt and pepper. Stir everything together until well combined. Divide the mixture into 8 even balls then shape into patties. 
2. Place the flour, eggs and breadcrumbs into 3 separate bowls. Dust the patties with flour, then into the egg then coat in breadcrumbs. Place onto a tray and repeat until all the patties are coated. Heat ½ cm of oil in a large frying pan over a medium heat. Add in 4 of the patties and cook for 2-3 minutes each side, or until golden and crisp. Remove from the pan and drain on kitchen paper. Repeat with the remaining patties and season lightly with salt. 
3. For the sauce, mix together mayonnaise, remaining capers, remaining dill, remaining spring onion, cornichons, egg, zest and juice from ½ the lemon, mustard and a pinch of salt in a bowl. Place the fennel, parsley and lettuce into a mixing bowl with 2 tablespoons of the sauce and toss to coat. 
4. To serve, place the patties onto serving plates along with the salad, a spoonful of the sauce and extra lemon wedges on the side.

This is a really affordable MSC certified sustainable seafood recipe that could easily be spotted on the menu at a fancy Bistrot. The key is to use flavours that enhance the tinned fish - things like capers, dill, green onion and of course lemon!

Serve them warm with a crisp salad for an easy midweek meal or pop them in a warm burger bun with some cheese and lettuce for a fun weekend treat. 

These are a great way of getting MSC certified sustainable seafood on your menu without having to spend loads of money.