Place the cooled (or cold) mashed potatoes in a large mixing bowl.

Heat a medium saucepan with the oil from the tin of tuna, plus maybe a dash of olive oil.

Add the onions, garlic and ginger and cook until the onions have softened.

Add the garam masala and chilli powder and cook for a few minutes.

Next add the tuna and mix it through the onion mixture, breaking up the tuna as you go, but barely cooking the tuna - you just want to turn it in the heat.

Taste to see if you want to add more garam masala.

Add this mixture to the mashed potatoes.

To the mashed potatoes, also add the coriander, chillies and lemon juice.

Mix everything together (it’s best to do this with your hands) and taste for seasoning. You might want to add some sea salt and perhaps more lemon juice.

Beat the eggs in a shallow bowl, and pour the panko breadcrumbs into another shallow bowl.

Shape the fish cakes into whatever size you like.

Dip the fish cakes into the egg and then coat with the panko breadcrumbs.

Heat a frying pan with some vegetable oil and shallow fry the fishcakes until golden on each side.

Serve with a sauce made from a small tub of thick Greek yoghurt mixed with lots of finely chopped coriander.