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Feelgood fish cakes
- 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
Directions:View on BBC Good Food
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