I do love a leftovers dish and often have mashed potato to spare. Mix it up with a can of tuna and some seasoning and you’ve got the basis of a delicious quick snack that goes perfectly with a glass of chilled white wine. I made these in a ‘Toblerone’ shape as they are so much easier to handle in the frying pan than a tube shape. You could of course make 4 fish-cakes instead of 8 croquettes and serve them with a side salad for a light lunch.

Serves 4 – makes 8

• A can of tuna in olive oil
• Leftover mashed potato – about 4 heaped tbsps
• 1 egg, beaten
• Salt and black pepper
• A pinch of hot paprika
• 1 tbsp parsley – finely chopped
• 1 tbsp seasoned plain flour
• 2 tbsps light olive oil

To make…

• Put all the ingredients into a bowl and mix thoroughly.
• Divide into eight equal amounts. Wet your hands and shape into a triangular ‘Toblerone’ shape – it makes it much easy to fry them later.
• Roll each one in the seasoned flour and set them out on a plate. You can make these ahead of time and keep them in the fridge to firm up until and before you fry them.
• Heat the oil in a large frying pan. Once it’s hot, add the croquettes and fry them on each side until crisp and golden. The heat of the oil should reduce once all the croquettes are in the pan, fry them gently so that they stay warm in the middle.
• Serve immediately with a slice of lemon to squeeze over them.

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