For over 40 years my fishcakes have been served up to thousands, from fussy children to their constantly-dieting mothers (modern women want to be gaunt).
Even Gough Whitlam has munched on a couple of my fish cakes.
The best way to use up leftover mashed potatoes
I don’t recommend using instant potato mash for this. It doesn’t come out anywhere like the real thing.
1 cup leftover mashed potatoes
12 ounce can of tuna, drained
1 medium onion, grated or finely chopped
3 tablespoons plain flour
small bunch of Italian parsley
Mix mashed potatoes up with the tuna. When thoroughly mixed, add the onion and egg and mix through.
Add the flour. I use my hands here to get the flour right through.
Form into cakes.
Place on a baking tray and cook in the oven for about 20 minutes.
Serve hot with some torn parsley thrown over.