Cheesy chive fish cakes

Boil the potatoes in salted water for about 10 minutes, until tender. Drain and set aside to steam dry for a few moments, then mash. Put the sardines into a mixing bowl (remove the larger bones if liked) and mash with a fork. Mix in the Cheddar, chives and mashed potato. Season well, add 2 tbsp of the beaten egg and mix together. Shape the mixture into 6 cakes. Mix 1 tbsp water into the remaining beaten egg.

Put the flour onto one plate and the breadcrumbs on another. Coat the fish cakes in the flour, before dunking in the beaten egg and coating in breadcrumbs. Cover and chill in the fridge for 20 minutes.

Warm 1 tbsp oil and the butter in a large nonstick frying pan. Once hot, add the fish cakes and fry for 3-4 minutes per side, until golden and piping hot all the way through. Set the fish cakes aside.

Return the pan to the heat with remaining oil. Crack in the 3 remaining eggs, fry until the undersides are crisp and whites are set. Serve with the lettuce, seafood sauce, and a wedge of lemon, if liked.