Canned fish is often seen as the poor
relative of fresh, but canned sardines are
high in nutrients. The canning process
makes the bones easier to eat and digest,
increasing the calcium content of your meal.
Choose fish in spring water or in a
healthier oil such as olive, rather than
in salty brine, as fish already has a high
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.
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. Serve with the lemony
mayonnaise, salad and lemon wedges.