In a medium mixing bowl add the tuna and curry powder, cumin and chilli flakes. Mix together.

Next add the cooked potato and using a knife roughly chop it up inside the bowl and then season with salt and pepper.

Using a potato masher, combine all of the ingredients, then add the mayonnaise and mix together further.

Using your hands take portions of the mix and shape into balls and gently squeeze the mixture in your hands to compact it so it's not flakey. Once portioned out, gently flatten and shape them into patties.

Heat a large frying pan over medium heat and add a few sprays of Frylight or around 1tbsp of cooking oil.

While the pan heats up, dip each pattie into egg so both sides are covered and then dredge in the breadcrumbs so they are evenly coated.

Once the pan is nice and hot, add the fishcakes and gently fry on both sides, turning when necessary for 4-5 minutes until golden brown.