Normally, I am absolutely terrible with leftovers. They tend to sit in the fridge where I ignore them and they go off or I just reheat them and eat a boring meal which reminds me of the meal from the day before – oh wait, it *is* the same meal. Unless I plan something in advance, I’m unlikely to grab those leftovers and make something new and exciting from them. It’s not like I don’t know what to do with them – I know that leftover pasta can be mixed with eggs to make a pasta frittata, leftover stews can go into a pie, leftover roasts into salads or sandwiches or soups – but when faced with something that needs using up, my mind goes blank instantly and I resort to heating it up and eating it as is. Dull dull dull. (Well, unless it’s a cold cooked sausage – those are nice!) How do you deal with leftovers?
But no, I will learn to use leftovers more creatively – I have managed a little in the past! Recently, I found myself with a quantity of leftover mashed potatoes from a meal of sausages and mash. The last thing I wanted was to reheat it and stick a few more sausages into it and so I actually had to think about it for a while before coming up with fish cakes. I like the fish cakes I’ve had in restaurants – surely I could make something like that with leftover mash and a tin of tuna? Call them poor man’s fish cakes if you must.
This is a very basic recipe and it’s easy to enhance it with more herbs, some chopped vegetables or even substitute the tuna for cooked salmon or chopped leftover cooked meats.
Tuna and Potato Cakes
serves 2-3.
about 600g leftover mashed potatoes
1 tin tuna packed in oil
a small handful parsley
salt and lots of freshly ground black pepper
1 egg
dry breadcrumbs
sunflower oil for frying
Flake the tuna and mix it and the parsley with the mashed potatoes. Season with lots of pepper and salt if needed (your leftover mashed potatoes are probably already seasoned well).
In a small shallow bowl, beat the egg along with about 2 teaspoons of water. In another small shallow bowl or plate, fill with dry breadcrumbs. Form fish cakes/patties out of the mashed potato mixture – I find it easiest to form a tight round sphere and then gently flatten it. Dip the cake into the beaten egg, making sure to coat it entirely, and then toss it through the breadcrumbs. Set aside. Continue with the rest of mixture – I ended up making about 15 from the amount I had.
Heat a frying pan over medium heat and pour in sunflower oil to about a 1cm depth. Fry the cakes in batches (don’t overcrowd the pan) for a couple minutes on each side, until they’re golden brown.
Drain them on kitchen paper and serve with a wedge of lemon and salad on the side.
Tue, 23 Jun, 2009 at 06:35
Oh, great idea with the leftover mashed potatoes!
Tue, 23 Jun, 2009 at 12:11
This is a good way to use leftover and looks fantastically delish!!
Tue, 23 Jun, 2009 at 16:58
I’m all about re-using leftovers! I find they provide with a whole new challenge, to creatively assemble them into a brand new dish! these cakes looks yummy and very crispy. go leftovers!
Wed, 24 Jun, 2009 at 01:03
It looks yummy.
Croquettes!
I cook it, eat it, and sometimes use pumpkin insted of potato.
Wed, 24 Jun, 2009 at 22:51
I’ve made something very similar to this before but yours look much better.
Thu, 25 Jun, 2009 at 21:05
What a great way to use leftover mash!
Mon, 29 Jun, 2009 at 11:04
_ts: Thanks very much!
mycookinghut: Thank you!
Marta: I need to really work on my use of leftovers!
Masae: Yes – they are croquettes! I always forget that because I keep associating the word with the Spanish style ones…which are made with bechamel. I think the Japanese call this kind cream korokke?
Jessica: Aw, you’re too kind – bet yours tasted great though!
pigpigscorner: Thank you – I love deep fried potato things! 😀
Tue, 7 Jul, 2009 at 13:59
This sounds like my kind of meal very tasty! Great idea. We never seem to have to left over mashed potatoes in our house, I’ll have to remember to try to make more.
Thu, 9 Jul, 2009 at 23:19
oysterculture: I always try to make more than required just so we have leftovers!
Thu, 25 Mar, 2010 at 04:34
Wonder if I can pull this off
Fri, 2 Apr, 2010 at 03:37
I shall give it a shot right now.
Yes Japan it called cream koroke with lots of varieties like beef and mashed potato, pumpkin, curry and they are very good.
Wed, 27 Feb, 2013 at 06:31
I found they did not stay together during frying. I was left with about 10 mushy excuses for tuna cakes and a frying pan full of brown mush!!!!
Wed, 27 Feb, 2013 at 10:27
Oh no, I’m very sorry to hear that! It sounds like potato mixture needs more of a b binder? I wonder if adding flour would work?
Sun, 28 Jul, 2013 at 12:30
I would love to try this!! Sounds yummy. 🙂
Wed, 18 Dec, 2013 at 03:05
They turned out great and I am a lousy cook! thanks so much for posting! I really appreciate it.