Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries.