Step 1

Steam the potatoes for 20 mins or until cooked through, then when still warm, roughly mash the cooked potatoes with a fork in a large bowl.

Step 2

Drain the tinned pilchards, reserving 3tbsp of the tomato sauce for the dipping sauce, then mix the fish into the potato with lemon zest and juice, herbs, and onion and stir until well combined. Form the mixture into either large fishcakes or small croquettes. Dip in beaten egg then in breadcrumbs to coat.

Step 3

Heat oil in a frying pan and fry the fishcakes for 3-4 mins on either side, until golden.

Step 4

To make the dipping sauce, combine crème fraiche, mayo and sauce from the pilchard can. Serve with the fishcakes while they’re hot, with lemon wedges on the side.