Simon Rimmer served up tasty tuna fritters with potato, ricotta cheese and salsa on Steph’s Packed Lunch.

The ingredients for the fritter mix are: 1 tin tuna, 250g mashed potato, 200g ricotta cheese, 1 medium free-range egg, beaten, 4 spring onions, finely chopped and ½ lemon, zested.

For the coating: 100g plain flour, 2 medium free-range eggs, beaten, 75g fine polenta, 75g breadcrumbs and Sunflower or vegetable oil to deep fry.

For the salsa: 100g green olives, pitted, finely chopped, 75g sun blush tomatoes, finely chopped, ½ red onion, peeled and finely diced, 3 salted anchovies, finely chopped, ½ lemon, zested and juiced, 1 tbsp parsley or chives, finely chopped, 1 tsp chilli flakes and 100ml extra virgin olive oil.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.