Each to their own, as they say. Whatever you call these little beauties, make sure you make plenty of them, because they won’t last long.
Looking for more fish cake recipes?
1.Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour, mix well to combine. Season.
2.Heat half the oil in a large frying pan over moderately high heat. For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 10cm rounds.
3.Cook, in batches, 3-4 minutes each side, or until golden brown and cooked. Transfer to paper towels to drain. Top up and reheat oil between batches.
4.Whisk yoghurt and garlic in a small bowl until combined. Season.
5.Serve cakes with salad, lemon wedges and yoghurt sauce, if you like.
You could add a finely chopped fresh long red chilli to yoghurt for a little heat, if preferred.