Fishcakes with cucumber salad

Fresh ingredients 300g potatoes 1 bulb garlic 3cmx3cm piece ginger 1 lime 1 bunch of mint 1 bunch of coriander 1 large or 2 small cucumbers Dry ingredients 1 tin of tuna Method Peel the potatoes and cut into even-sized pieces. Cook in boiling salted water for 10 to 12 minutes, or until tender. Tip the potatoes into a large bowl and mash. Heat a tablespoon of oil in a frying pan. Finely chop two garlic cloves and three quarters of the ginger. Add to the pan and cook for two to three minutes, then remove the pan from the heat. Using a peeler, peel the cucumber into long, thin strips. Place in a bowl of iced water to crisp up. Whisk together half a teaspoon of caster sugar, the lime juice, three tablespoons of olive oil and a tablespoon of white vinegar. Add the ginger (finely chopped) and a small handful each of chopped mint and coriander, before seasoning with salt and black pepper. Add the cooked ginger and garlic to the mashed potatoes. Stir in the lime zest, the tuna (drained) and the rest of the chopped coriander and mint leaves. Season with salt and black pepper and stir until well combined. Heat a couple of tablespoons of oil in a large frying pan over a high heat. Shape large handfuls of the mixture into patties. Add the fishcakes to the pan and cook for three minutes on each side. Drain the cucumber and pour over the dressing, tossing well to combine. Serve the fishcakes with the cucumber salad on the side.