Steps
1. Mix 600 grams of cold leftover mash
2. Two tins of drained tuna
3. Tablespoon of Mayo
4. Chopped herbs
5. Handful of frozen sweetcorn
6. 3 spring onions finely chopped
7. Mix and season
8. Divide into 6 equal balls
9. Roll into bread crumbs
10. Press into fishcakes
11. Fry for 4 minutes
12. Serve with salad
