If I were to name off a list of pet peeves (which I’m pleased to report shortens as I get older), I would have to say that wasting food is near the top. Here I’ve taken leftover mashed potatoes and revamped them using regular pantry ingredients. Once cooked, they can be individually frozen for a quick go to lunch in a pinch.
Makes 6-8 Fishcakes
1 ½ Cup leftover mashed potatoes (I used my Buttermilk Ranch Potatoes)
198 g/7 oz canned tuna, drained
1 tbsp light mayonnaise
1 tsp spicy mustard
½ tsp salt
½ tsp pepper
¼ Cup Panko breadcrumbs
1-2 tbsp extra virgin olive oil, as needed
Combine the mashed potatoes, tuna, mayonnaise, mustard, salt and pepper.
Use a ¼ cup-measuring cup to portion out the cakes, shape them into the shape of a small cake or patty.
Pour the panko crumbs onto a small plate, gently coat the cakes in the crumbs and then set aside (the panko will stick but gently press it into the cakes).
Heat a pan over medium high heat, add some of the oil to the pan and when it’s hot, panfry the cakes for 3 minutes, flip them over and panfry for another 3 minutes. Drop the heat to medium if the breadcrumbs are darkening too quickly.
- You can used regular prepared yellow mustard instead and add a ½ tsp cayenne pepper.
- You can go with tuna in oil or water 🙂
- Serve with any dipping sauce you like, I went with ketchup!