Cook up a feast with two stalwarts from the pantry: potatoes and tinned tuna.
1. Boil the potatoes in salted water until tender, drain and then put them back on the stove for a minute or two to cook dry. Mash with a potato masher and allow to cool slightly.
2. Add the tuna, onion, tomato sauce, sriracha, herbs and mayonnaise to the mash and season with salt and pepper. Stir through then shape the mixture into 12 equal-sized fishcakes.