Easy Fish Cakes

Method

• step 1

  Cook the potatoes in semi-boiling lightly salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Wash and then chop about 4 tbsp of fresh parsley and then mix it with 1/2 lemon (squeeze the lemon juice and scrub the pulp - for extra flavour you can use zest instead of pulp). Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon pulp and juice and some seasoning.

• step 2

  Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour. They should look just a bit bigger than on a picture above.

• step 3

  Heat enough oil in a non-stick frying pan and fry the fish cakes for 4 mins on each side until golden and crisp. Keep warm by closing with a plate on top with a towel; repeat with remaining oil and fish cakes.

• step 4

  Serve with the lemony mayonnaise with parsley, toasted pitas, mixed green salad (I prefer to add red wine vinegar and olive oil to it before serving) and lemon wedges.

• step 5

  Serve with a good bottle of wine.