Tuna croquettes

Method

1. Prick the potatoes all over with a fork and microwave on high 
for 10-12 minutes until tender. Once cool, halve the potatoes and spoon the flesh into a bowl, discarding the skins. (Or use 400g leftover mash.)
2. Mash the potato with a knob of butter/splash of milk, then stir in a the tinned tuna, fresh parsley, the grated zest and a little juice of the lemon and the egg yolk (save the white). Shape into 8-10 croquettes, then dust in a little plain flour. Beat the egg white in a bowl and put the panko breadcrumbs in a separate bowl. Dip each croquette in the egg, then coat in crumbs.
3. Heat 1cm vegetable oil in a sauté pan. In batches, fry the croquettes, turning, for 2 minutes until golden and crisp. Serve with lemon wedges.