Fish cakes are an obvious choice for using up leftover mashed potato but the sheer fact of using up leftovers often means there’s not a lot else in the fridge to jazz it up with. Tuna? Check. Cheese? Check. Eggs? hmmm.
So instead of the usual egg and flour coated cakes I mixed up the mashed potato with a tin of tuna, a shredded ball of mozzarella and some dried herbs and spooned the fish cake mix into 8 silicone cake cases. We ate the fish cakes for dinner with steamed veg (no photos as you know what problems I’ve been having with my evening photography). The mozzarella did a fine job of melding together the ingredients: they flattened and widened somewhat when turned out of their cake cases but with no ill effect on the flavour. The two fish cakes that were leftover hardened up in the fridge and made a lovely quick lunch the next day after a morning at the plot. I didn’t even heat them up just served them with warm baked beans. Simplicity itself for days when there’s nothing quite like baked beans and mash to hit the spot.