• Boil a large pot of salted water for the potatoes.
• Peel and chop the potatoes into 2cm chunks.
  Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
• Once cooked, drain and return to the pot off the heat.

TIP: Don't overcook the potatoes, this may make the fish cakes difficult to shape.

• Beat one egg (per 2P) in a bowl.
• Drain the tuna and mash with the drained potatoes. Stir in 1 tbsp flour (per 2P) and mix well. Allow to cool. Stir through the egg and chipotle paste. Season to taste with salt and pepper.
• Roll into 2cm thick patties, four per person.
• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the fish cakes on one side until golden, 4-5 mins. Turn over and cook on the other side for 4-5 mins more. 

• Trim and thinly slice the scallion.
• Halve the mango, remove the pit and chop into chunks.
• Toss the mango and scallion in a bowl. Crumble over the Greek style cheese. Season to taste with salt and pepper. 
• Trim the salad leaves, then chop into bite-sized pieces. Toss with salt, pepper and a drizzle of oil. 

• Divide the fish cakes between plates.
• Add the mango salad on top.
• Drizzle over the ranch and serve the tossed salad alongside.