1 1/2 lb (675 g) russet potatoes, unpeeled

2 cans (110 g each) oil-packed mackerel, drained

1 egg

1/4 cup (10 g) flat-leaf parsley, finely chopped

1/2 lemon, zest finely grated

3/4 cup (60 g) panko breadcrumbs

1/4 cup (60 ml) vegetable oil

Lemon wedges, for serving

Prick the potatoes all over with a fork and place on a plate. Cook in the microwave oven for 8 minutes, turning over once, until tender when pierced with the tip of a knife. Let sit for 5 minutes. Cut the potatoes in half, scoop out the flesh with a spoon and place in a large bowl. Coarsely mash with a fork. You will need 2 cups (500 ml) of mashed potatoes.

Combine the potatoes with the mackerel, egg, parsley and lemon zest. Generously season with salt and pepper.

Place the breadcrumbs in a shallow dish.

Form the potato mixture into twelve patties, using about ¼ cup (60 ml) for each one. Press into the breadcrumbs and coat well.

In a large non-stick skillet over medium heat, cook half of the patties at a time in the oil for 3 minutes on each side or until nicely golden.

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