Steam or boil the cubed potatoes until soft then mash.
Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.
Season (to taste) with a little freshly ground black pepper then shape into patties.
Place the cake flour, eggs and breadcrumbs into separate bowls.
Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat.
Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel.
Serve with a fresh side salad and mayonnaise.
BETTER FOR YOU TIPS : For a lighter take on this recipe drizzle the fishcakes with oil and oven bake instead of shallow frying