Lemon, Parsley and Caper Fish Balls

deliciousmagazine.co.uk

Kathryn

600g floury potatoes, peeled and cut into chunks

3 tbsp milk

140g tin of sardines in oil (reserve the oil)

2 shallots, finely chopped

Zest and juice of 1 lemon

2 medium free-range eggs

3 tbsp plain flour

200g crème fraîche

1 to 2 tbsp dijon mustard

3 tbsp capers

Small handful chopped fresh dill, to serve

Directions at deliciousmagazine.co.uk

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