Tuna and Potato Patties, or tuna fish cakes, are the ideal last minute appetizer that use leftover mashed potatoes and some good old canned tuna. The addition of garlic and spring onions bring so much flavour.
Finely chop the spring onions and garlic and mix them with the mashed potatoes, tuna (well drained), parsley, egg and breadcrumbs.
Use your hands to shape 10 patties, then sprinkle some flour on a large plate and arrange the patties on the plate.
Refrigerate for at least half an hour so that the patties can firm up.
Heat up some oil in a large frying pan, just enough for shallow frying, then lightly coat the patties with flour and fry on both sides for about 3-4 minutes until golden.
Transfer to a plate lined with kitchen paper so that the excess oil can be absorbed.
Serve warm or cold with your favourite sauce or on their own.