Easy Fish Cakes

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.

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.

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.

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.

Serve with a good bottle of wine.