- 550g Jersey royal potatoes
- 2 Tins of sardines in oil
- 1 Lemon
- 1 Tbsp of fresh chives
- 2-3 Tbsp of dried parsley
- 225g of Plain/Greek yoghurt.
Peel, boil and mash potatoes until smooth then leave to cool.
Remove sardines from the oil and roughly chop (reserve the oil of one tin). Add to the potatoes and mix well with the sardine oil, parsley, lemon zest and lemon juice.
Season well with salt and pepper, then shape into 6-8 evenly sized fish cakes.
Refrigerate for 30 minutes to firm up, then fry in some olive oil until golden on both sides and warm through.
Serve with yoghurt mixed with lemon juice, lemon zest, parsley, chives, salt and pepper.