Boil potatoes in salted water until tender. Drain well, then mash or pass through a ricer while still warm. You should have approximately 500 g mashed potato.

In a large bowl, combine mashed potato, tuna, peas, spring onion, dill, parsley, yoghurt and mayonnaise.

Season well with sea salt and white pepper.

Mix gently until just combined. (Using your hands gives the best texture - wear gloves)

Form the mixture into 10 even-sized burgers. I used an ice cream scoop. Nice and easy.

Place onto a tray and chill for 15–20 minutes if time allows — this helps them firm up and hold their shape when cooking.

Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Lightly coat each burger in flour, dip into the egg, then press into breadcrumbs until evenly coated.

Gently reshape if needed.

Heat a generous amount of olive oil in a large frying pan over medium heat.

Cook the tuna burgers for 3 minutes on each side until golden and crisp.

Transfer to a tray and place in a preheated oven at 200°C for 8 minutes to heat through.

Serve warm with a generous dollop of Greek yoghurt, a squeeze of fresh lemon, and salsa verde if using.

Add a simple green salad or leafy greens for a fresh, balanced meal.