Instructions

1. Mash the potatoes with a fork (keep the mash chunky). Add the egg, flaked fish, chopped parsley and lemon zest. Season with salt and pepper, then combine.
2. Make balls of the mixture, then pat them into a flat patty. Dust lightly with flour or polenta (if you want them crunchy).
3. Heat some olive oil in a large frying pan. Fry the fish cakes for a couple of minutes on each side, until golden and crispy.
4. Serve with a salad (for lunch) or a dip (as a snack).