# Components:
→ Potato Cakes
01 - 14 oz potatoes, peeled and diced
02 - 7 oz smoked mackerel fillets, skin removed and flaked
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 large egg
06 - 2 tablespoons all-purpose flour, plus extra for dusting
07 - Salt and freshly ground black pepper, to taste
08 - Zest of 1 lemon
→ For Frying
09 - 3-4 tablespoons vegetable oil
→ Dill Yogurt Sauce
10 - 5.25 oz plain Greek yogurt
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 teaspoon lemon juice
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place the diced potatoes in a saucepan, cover with cold salted water, and bring to a boil over medium-high heat. Cook until fork-tender, about 12 to 15 minutes. Drain well and allow to steam-dry for 2 to 3 minutes.
02 - Using a potato masher, mash the potatoes until smooth. Let them cool slightly before proceeding.
03 - Add the flaked mackerel, chopped shallot, chives, lemon zest, egg, and all-purpose flour to the cooled potatoes. Season generously with salt and black pepper. Gently fold the mixture until evenly combined.
04 - Divide the mixture into 8 equal portions and shape each into a patty. Dust both sides of the cakes lightly with extra flour.
05 - Heat vegetable oil in a large non-stick skillet over medium heat. Fry the cakes in batches for 3 to 4 minutes per side or until golden brown and crisp. Remove and drain on kitchen paper.
06 - Combine the Greek yogurt, dill, lemon juice, salt, and black pepper in a bowl. Mix well and adjust seasoning to taste.
07 - Serve the potato cakes warm, accompanied by a generous spoonful of dill yogurt sauce.
