Eating In

2 tins of sardines
500g potatoes
2 tablespoons chopped parsley
2 spring onions finely chopped
1 egg beaten
breadcrumbs
salt and pepper
oil for frying
Peel and steam or boil the potatoes until tender. Mash thoroughly and allow to cool. Drain the sardines and mash with a fork. (Remove bones unless you are using boneless). Combine the mashed potato with the sardines, parsley and spring onions. Season well with salt and pepper. Form into cakes, coat with beaten egg and breadcrumbs and fry in hot oil for a few minutes each side until golden brown. Drain on kitchen paper. Serve hot with vegetables and if for children, plenty of tomato sauce.