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Hold the bread under cold running water until completely sodden, then squeeze as hard as you can to remove excess water.
Tear the bread into a large bowl, drain and add the potatoes, scrunching as you go.
Coarsely grate in the cheese, finely grate in the lemon zest, add the egg and mustard, season with sea salt and black pepper, and mix well.
Drain the tuna and sweetcorn and fold through the mix.
Divide into 8 equal-sized balls, dust liberally with flour, and shape into patties. I'd press into a flour dusted sheet, place into melted butter tray, drizzle with butter, then bake.
Put a large non-stick frying pan on a medium heat and, once hot, add a thin layer of olive oil.
In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway.
Drain on kitchen paper.
Serve with a big seasonal salad and lemon wedges, for squeezing over.