Spicy Fishcakes - Lisa G Cooks
Spicy fishcakes made from leftover mashed potatoes and canned tuna—quick to prep, delicious, and freezer-friendly! Perfect for last-minute lunches.
Ingredients
- 1 1/2 cup leftover mashed potatoes ((I used my Buttermilk Ranch Potatoes))
- 198 g (7 oz) canned tuna (, drained)
- 1 tbsp light mayonnaise
- 1 tsp spicy mustard
- 1/2 tsp salt
- 1/4 cup Panko breadcrumbs
- 1 - 2 tbsp extra virgin olive oil
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