Serves 4

Ingredients         

220 g Tinned tuna        

500 g Large potatoes  

15 g Flat leaf parsley 

25 g Capers  

75 g Smoked mozzarella          

25 g Parmesan, grated             

100 g Breadcrumbs     

1 Large egg             

Sunflower oil for frying                             

2 Lemons                            

45 ml Olive oil                 

25 g Wild rocket                               

Salt to taste

Freshly cracked black pepper to taste                

Method:                                             

Peel and roughly chop potatoes, cook in a pan of boiling water until tender, drain, mash and cool.                                      

Strain tinned tuna and place in a large bowl.                               

Pick flat leaf parsley and finely chop with capers.                              

Cut smoked mozzarella into 1cm cubes, add grated Parmesan, breadcrumbs and cooled potato.                                 

Season with desert salt and freshly cracked black pepper, crack in the egg and mix well.                                  

Shape fritters into oval quenelles, about a tablespoon in size.                                              

When you are ready to cook, pour 1cm of sunflower oil into a large shallow pan on a medium-high heat.                                

Once hot, place half of the fritters in the oil and cook for 2 minutes on each side until golden and crisp.                                   

Transfer to a plate lined with kitchen paper to drain, finish the second batch.                                       

Serve with fresh wild rocket leaves and squeeze lemon juice over

Enjoy with a glass of Leopard's Leap Chardonnay Pinot Noir, but you could also go all out and open a bottle of Culinaria Chenin Blanc!