Feelgood fish cakes

Ingredients

• 600g potatoes, cut into chunks
• 2 x 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 (we used Total 0%)
• 1 tbsp seasoned plain flour
• 4 tsp sunflower oil
• green salad and lemon wedges, to serve

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