Directions:-

1. Mash the potatoes and let then steam drya little in the hot pot.

2. Stir in the drained sardines and break them up.

3. Add the spring onion, chillies, parsleyand egg yolk and season well.

4. Shape into small cakes and refrigerate for 15 minutes to firm up.

5. Meanwhile prepare 3 plates: one with flour, a second with a beaten egg and a third with breadcrumbs.

6. Dip the fish cakes in flour, then egg, then breadcrumbs.

7. Shallow-fryover a medium heat until golden (about 5-6 minutes) on each side.

8. Serve on a bed of rocket leaves with lemon-flavoured mayonnaise or sweet chilli sauce.