Sardine fish cakes
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Method
Put the potato, finely sliced onions, finely chopped parsley and lemon zest in a mixing bowl. Lift the sardines from their oil (discard the oil or save to drizzle over toast); add to the bowl. Gently mix everything together with clean hands, then shape into 8 fish cakes.
Put the flour on a small plate, the egg in a shallow bowl and the breadcrumbs on a separate plate. One at a time, dust the fish cakes with the flour, then coat in the egg and finally the breadcrumbs.
Heat the oil in a large frying pan over a medium-high heat. Add the fish cakes and cook for 3 minutes on each side, turning carefully, until golden all over and cooked all the way through. Serve with a green salad, a dollop of garlic mayonnaise and the lemon wedges for squeezing over.
