1. Put a drop of water in a frying pan and add in the spinach, put over a low heat and wilt the spinach, this only takes about 30 seconds. Set the spinach aside to cool.

2. Any canned tuna is fine for this but I prefer to use tuna in brine. Drain the tuna and place a bowl, break up with a fork.

3. Finely shop the mushrooms and add in with the tuna. Crack in the eggs and add in the paprika, beat with a fork until well combined then stir in the spinach.

4. Heat a frying pan and add a little oil (or I used frylight instead), use a spoon and add quarter of the mix to the frying pan, pat down so it is fairly flat and roundish like a pancake, fry for 2-3 mins on each side, repeat with the rest of the mix to make 4 fritters.