Tuna and vegetable cakes

Heat a large saucepan of water over medium heat and bring to the boil. 

Peel and chop the potatoes into small pieces and add to the boiling water. 

Chop the carrots and zucchini into small pieces and add to the saucepan. 

Boil vegetables until soft and tender (about 10 minutes), then drain. 

Add butter and mash the vegetables together until well combined. 

Allow the mixture to cool slightly. 

Add breadcrumbs, mixed herbs and tuna. Mix until combined. 

Roll the mixture into small balls, pressing firmly. 

Heat olive oil in a large fry pan over medium heat. 

Place the balls in the pan and cook for 3–5 minutes. Gently flatten with a spatula, then flip and cook for a further 5 minutes until lightly golden. 

Remove from heat and cool slightly before serving.