leftover mashed potato spring onions canned sweetcorn green chili red chili tuna chunks in brine lemon fresh coriander salt and pepper breadcrumbs rapeseed oil
– large stockpot – sieve – potato masher – large mixing bowl – spatula – baking tray – baking paper
Drain all canned vegetables. Wash, pat dry and chop chillies and spring onions.
In a large mixing bowl, mix together cold mashed potato, vegetables, spices and herbs.
Add drained tuna chunks and mix carefully
Create small balls from the patty. Roll them in a bowl with breadcrumbs. Leave to rest in the fridge for 15-30mins.
Preheat the oven to 220C/200C fan/425F/Gas mark 7
Lay a baking tray with parchment paper. Place the fishcakes evenly on the parchment. Drizzle lightly with oil.
Bake for 20-25 mins
Serve with a leafy salad, lemon and your favourite table sauce