A healthy choice that will up your veg intake while taking care of the pennies. Try this budget friendly recipe now…

Preparation time: 15min, plus cooling
Cooking time: 35min
Serves: 4

1. Cook the potatoes in boiling water for 15-20min until tender. Drain and allow to cool. Mash and season well.
2. Meanwhile, reserve 100g spinach and cook the rest in a microwave for 2min until just wilted, squeeze out the excess moisture and chop. Stir this spinach into the mash with the flour and onion granules. Season to taste. Divide into 8 and press into flat rounds.
3. Heat a little oil in a frying pan and fry the potato cakes, 2-3 at a time for 2min each side until golden.
4. Mix the olive oil and vinegar together in a large bowl. Shred the reserved spinach and toss into the bowl with the tomatoes. Top the potato cakes with spinach and sprinkle over the tuna to serve.

Cook’s tip: Try using canned salmon or sardines instead of tuna.

Pick up this week’s issue, on sale from Sept 6, for great lunch recipes to top your toast!