Method

1. Pre-heat fryer to 180°C .
2. Make up the mashed potato as per pack instructions.
3. Put your tuna mayo in a bowl with your sliced spring onion, chopped dill, lemon zest and lemon juice.
4. Make the siriracha mayo by mixing the siriracha with the mayonnaise.
5. Add the mash, mix well and form 4 x 50g balls.
6. Shape into small cakes, panne in flour, egg then bread-crumbs and fry for 4 minutes until golden brown.
7. Season with a little salt.
8. Serve with some sirarcha mayo.