fish cakes. Mash the potatoes on their own, no butter, milk etc, add some stock powder, I use Boullion, to taste, also pepper and some dried mixed herbs, add a can of drained tuna and an onion, finely chopped, and half a beaten egg, mix this altogether, you don't want it too sloppy, add dried golden breadcrumbs until you get a nice stiff mixture, leave in fridge for a couple of hours then mould them into patties. after rolling them in flour form them into fishcake sizes, gently fry for about 15 minutes on both sides until nice and crispy on outside, they are really nice. i dont add salt as there is enough in the boullion and tuna. You need about 4 or 5 small potatoes to one can of tuna, this makes about 4 or 5 cakes, i eat them with a nice crisp salad.