If You Have Leftover Mashed Potatoes And Canned Tuna, You Have An Easy Appetizer Anytime

Mashed potatoes often end up as leftovers, especially after a big dinner or during the holidays. They keep well in the fridge and are easy to reheat in the microwave, but why not get a bit more creative when there are dozens of ways to use up leftover mashed potatoes? In Mexico, frugal cooks know exactly what to do: Mix them up with canned tuna and make delicious little fritters or croquettes, which can be served as an appetizer.

Tortitas (or croquetas) de papa con atún are a staple of Mexican home cooking, especially during Lent, and are a filling, delicious, and inexpensive way to eat more protein. Their name changes depending on their shape; they are tortitas when shaped as a round patty and croquetas when they are cylindrical, like the famous Spanish ones served in tapas bars. They are a very easy way to turn leftover mashed potatoes into a crispy, craveable new dish.

Growing up, my mom always served them as a main dish with a fresh green salad and lime wedges, or plain white rice with red or green salsa on the side. In Mexican households, the potatoes are often cooked and mashed specifically to make this simple recipe, but leftover mashed potatoes work fabulously. You don't even have to heat them up. Just drain the tuna thoroughly, flake it with a fork, and whisk it into the potatoes alongside a beaten egg. Season with salt and pepper, add onion or garlic salt if you wish, dip in egg, roll in breadcrumbs, and fry to golden perfection. 

These cravable tuna and potato patties are so versatile, and you can season and customize them in just about any way you can imagine. Add chopped parsley and basil, grated Parmesan, and serve with a side of marinara; season with za'atar or ras el hanout (two essential Middle Eastern spice blends) and pair with a crisp cucumber and tomato salad; give them a Greek twist by mixing in oregano and olives with creamy tzatziki sauce for dipping; or swap the tuna for canned salmon and add chopped dill and cornichons to serve as a brunch dish. 

Sometimes, my mom would swap canned sardines for the tuna, since they are a nutritional powerhouse and she had a family to feed on a tight budget. In fact, these tasty cakes are a great way to get people who might not love sardines to eat and enjoy them. 

When I make them, I shape the patties between 3 and 4 inches in diameter so they are easy to flip without breaking, and I eat them like I did as a child — with a big salad or arroz a la Mexicana — for lunch. If you make them smaller, even bite-sized, they make a killer appetizer or party dish alongside the dip of your choice. It's even possible to make them in the air fryer. With these delicious little potato cakes, the possibilities are nearly endless.