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Method

1. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool.

2. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined.

3. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape).

4. Preheat the oven to 200C/180C Fan/Gas 4.

5. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl.

6. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs.

7. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though.

8. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper.

9. Serve the sauce alongside the fish cakes.