1. Finely chop the capers, chives and shallots.
2. To a bowl add the tuna, mashed potatoes, a beaten egg, parsley, chives, shallots, capers, Parmesan, salt, pepper and lemon rind.
3. Mix to combine all the ingredients.
4. Form the patties from a heaped tablespoon of the mixture.
5. Add 2 tablespoons of olive oil to a fry pan on medium/high heat
6. Cook in two batches browning each side for a few minutes before flipping.
7. Serve warm on a bed of baby cos lettuce salad, sliced avocado with extra chives and a Dijon mustard, white wine, lemon juice and olive oil dressing.
8. Dollop over a dipping sauce*

*Make a creamy dipping sauce – Combine  a 1/4 cup of green yogurt, 1/2 teaspoon mustard, salt, 2 tablespoon lemon juice and avocado. Blitz and use as needed.