Have some leftover mashed potatoes? Not enough to pack for lunch or top a shepard’s pie? Make fish cakes instead. You need between 1/2 and 1 cup of potato, but if you don’t have enough you can always stretch it with pureed celery root, cauliflower or carrots (often found in the gourmet frozen foods aisle).
- 1/2 cup mashed potato
- 2 eggs
- 1 can tuna, drained
- 1/2 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tsp dried dill
- salt, pepper to taste
Mix together well. It should hold together somewhat well. Plop big globs onto a well oiled baking sheet (I like olive oil). If you want, and the mixture is too gooey, then you can grate half a carrot into it. Bake at 350° until done, about 30 minutes. There won’t be any leftovers of this! Serve with a nice salad or chopped beets dressed in vinegar.
The patties can be frozen and reheated in a frying pan or the oven. I made lots of these in advance before my daughter was born. You could also use salmon if you wanted them to be a bit fancier, or leftover baked cod, for example, if you wanted them to be more French.