Sardine Fishcakes (from Good Food Magazine February 2010)
600g potatoes, cut into chunks
2 120g cans sardines in spring water, drained
4 tbsp chopped parsley
zest and juice 1 small lemon
3 tbsp light mayonnaise
4 tbsp fat-free Greek yogurt
1 tbsp seasoned plain flour
4 tsp sunflower oil
green salad and lemon wedges, to serve
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.
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.