Feelgood fish cakes

• potatoes↗600g g

  cut into chunks

• 2 x 120g cans sardines

  in spring water, drained

• chopped parsley4 tbsp tbsp
• zest and juice 1 small lemon
• light mayonnaise↗3 tbsp tbsp
• fat-free Greek yogurt↗4 tbsp tbsp

  (we used Total 0%)

• seasoned plain flour1 tbsp tbsp
• sunflower oil↗4 tsp tsp
• green salad

  and lemon wedges, to serve

Step-by-step instructions

1. 1

   Cook the potatoes in boiling 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). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.

2. 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.

3. 3

   Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.