Fish Cakes

Flake the fish carefully, making sure you've got rid of all of the bones.

Zest the lemon.

Place the fish, mayonnaise, chopped parsley and lemon zest in a large bowl and mix until you get the right consistency.

Season with salt and pepper.

Make 30-35 g balls from the mixture.

Dip the fishcakes in flour, egg and breadcrumbs, in that order. Fry in roughly 1 inch of olive oil.