Tuna Potato Cakes

3 russet potatoes or if your in a hurry use instant potatoes follow instructions

2 tbsp oil

1 can tuna water packed drained

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

1 tsp paprika

1 tsp garlic powder

1/4 teaspoon cayenne pepper

1 to 2 cups bread crumbs

1 egg, lightly beaten

Oil for deep-frying

salt and pepper to taste

Boil potatoes in a pot of  boiling water. When they become soft, peel off skin and mash them add a tablespoon of butter, salt, pepper to taste.

Heat oil over medium-high heat in a pan. Fry garlic until lightly browned. Add tuna, salt, pepper, paprika powder and garlic powder, cayenne pepper and toss well. Add mash potatoes and mix well.

Roll the tuna mixture into patties. Coat each patty with breadcrumbs, dip into beaten egg and roll again in breadcrumbs.

Heat oil for frying.  Fry croquettes till golden brown on each side. Lower heat if they brown too soon. Drain cakes on paper towels and serve hot with tarter, tomato, or sour cream and dill.