1 cup (170 g) peeled and cubed russet potatoes

1 can (7 oz/198 ml) solid light tuna in oil, drained and flaked

1/4 cup (25 g) grated mozzarella or Emmental cheese

1/4 cup (10 g) chopped parsley

1 tbsp finely chopped onion

8 large spring roll pastry sheets, about 9 1/2 inches (24 cm) square, or 4 large brik pastry sheets

4 eggs

Olive oil, for frying

Lemon wedges

In a saucepan, cover the cubed potatoes with cold water and season with salt. Bring to a boil, then simmer for 20 minutes or until tender. Drain. Using a potato masher, coarsely crush the potatoes. Let cool.

In a bowl, combine the mashed potatoes, tuna, cheese, parsley and onion. Season with salt and pepper.

On a work surface, layer 2 sheets of spring roll pastry, or fold 1 sheet of brik pastry into a square. Starting at one corner and working your way inward, cover half of the square with one-quarter of the potato mixture. Using a spoon, shape a well in the centre of the filling. Break an egg into the well. Fold the pastry over the filling to create a triangle. Repeat with the remaining ingredients.

In a large non-stick skillet over medium-high heat, heat 1/2 inch (1 cm) of oil. Fry 1 brika at a time for 3 minutes or until golden brown, turning halfway through cooking. Drain on paper towels. Serve with a squeeze of lemon.

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