Peel the potatoes and cut them up into equal sized chunks.

Place in a saucepan and cover with cold water making sure there is at least one inch of water covering them.

Add ½ teaspoon of salt.

Heat over a high heat until the water starts to boil.

Boil the potatoes for 10 - 12 minutes or until a knife inserted into the thickest part of the potato goes in easily.

Whilst the potatoes are boiling place the drained tuna and sweetcorn into a medium sized bowl.

Add the mayonnaise, the chili flakes and any herbs that you are using and give them a good mix to combine.

Once the potatoes are done remove them from the heat and drain off the water.

Mash the potatoes until smooth and add to the tuna mixture.

Mix until all of the ingredients are combined.

Have a taste and if you feel it needs seasoning, add a little salt and pepper.

Next, take a quarter of the tuna / potato mixture and use your hands to shape it into a patty.

Repeat with the rest of the mixture so that you end up with 4 patties in total.

Lightly cover the patties in cling film (saran wrap) and place in the fridge for an hour or so to chill.

Once the patties have chilled remove them from the fridge.

Place the panko breadcrumbs into a shallow bowl or plate.

Whisk the egg and place it in another shallow bowl or plate.

Dip each patty in the egg (both sides) and then into the panko breadcrumbs so that all sides of the patty is lightly covered in breadcrumbs.

Repeat with the rest of the patties.

You could use tongs to do this but I prefer to use my hands - a little messier but easier to control!

Heat the vegetable oil in a large skillet over a medium heat.

Add the patties and cook on both sides for approx 3 minutes or until the breadcrumbs have turned a golden brown colour.

Remove from the heat and serve with a side salad or vegetables of your choice.