# What You Need:
→ Potato Cakes
01 - 14 oz potatoes (preferably floury), peeled and diced
02 - 2 smoked mackerel fillets (about 7 oz), skin removed and flaked
03 - 1 small shallot, finely chopped
04 - 2 tbsp fresh chives, finely chopped
05 - 1 egg
06 - 2 tbsp all-purpose flour (plus extra for dusting)
07 - Salt and black pepper, to taste
08 - Zest of 1 lemon
→ Frying
09 - 3–4 tbsp vegetable oil
→ Dill Yogurt
10 - 5.3 oz plain Greek yogurt
11 - 2 tbsp fresh dill, finely chopped
12 - 1 tsp lemon juice
13 - Salt and pepper, to taste
# Steps:
01 - Boil diced potatoes in salted water until fork-tender, about 12–15 minutes. Drain thoroughly and let steam-dry for 2–3 minutes.
02 - Mash potatoes to a smooth consistency and allow to cool slightly.
03 - Incorporate flaked mackerel, chopped shallot, chives, lemon zest, egg, and flour into the mashed potatoes. Season with salt and black pepper, mixing gently until just combined.
04 - Shape the mixture into eight evenly sized cakes and lightly dust both sides with flour.
05 - Heat vegetable oil in a large non-stick skillet over medium heat. Fry cakes in batches for 3–4 minutes per side until golden brown and crisp. Drain on kitchen paper.
06 - Mix Greek yogurt, fresh dill, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste.
07 - Serve potato cakes warm, accompanied by a dollop of dill yogurt sauce.
