Leftover Mashed Potatoes

by Kelly · 2 comments

in Recipes & Ideas

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.


1 Michelle August 8, 2008

Wow Kelly. You’ve been hard at work behind the scenes. I like this idea. Can’t wait to try this recipe in particular 🙂

Michelles last blog post..Things I Didn’t Know About Newborns

2 Meegan August 10, 2008

I love love love fish cakes, and so does my three year old.
We put in any veges we’ve got left in the fridge, even some frozen peas if you want something green in there. These are great for lunches to take to work too.
Serve with a wedge of lemon, tartar sauce and an easy salad 🙂

Meegans last blog post..Merrit’s cookies

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