Potato and Tuna Fried 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 canola, olive oil, butter
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. In the same bowl as the potatoes, add tuna, garlic, Worcestershire sauce, 1/2 cup bread crumbs, salt, pepper, paprika, and garlic powder, cayenne pepper and  stir until well blended. 

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

>Heat oil for frying. ( Or for a healthier version, place on parchment paper and bake on 375-degree oven, till brown)   Pan-fry tuna cakes  ( I like to add a tablespoon of butter in the olive oil) till golden brown on each side. Lower heat if they brown too soon. Drain cakes on paper towels and serve hot with tarter, tomato sauce, or sour cream and dill.