Make a big batch of these crisp crumb fish cakes and freeze the leftovers for another midweek dinner or lunchtime snack.
700g/1lb 9oz floury potatoes, cut into large chunks
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions, finely sliced
zest 1 lemon
handful parsley, roughly chopped
2 x 120g tins sardines in spring water, drained and coarsely mashed
FOR THE COATING
100g/4oz plain flour, well seasoned, plus extra for your hands
1 egg, beaten
175g/6oz fresh breadcrumbs
2 tbsp sunflower oil, for frying
Boil potatoes for 15-20 mins until tender. Drain and return to the pan, then briefly heat to dry out. Mash well, stir in the mustard, mayo or tartare, spring onions, zest, parsley and fish, then season.
Divide mixture into 8, then shape each into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and breadcrumbs, shaking off any excess as you go. Can be frozen at this point, well wrapped. Heat the oil in the frying pan, then fry the fish cakes for about 3 mins on each side, until golden and crisp.