Crispy fish cakes with mustard mayo

Ingredients

• Crispy fish cakes
• 3 x 250g boneless white fish fillets
• 750 gram potatoes, peeled, quartered
• 2 clove garlic, peeled
• 1/2 cup frozen corn kernels, thawed
• 2 spring onions, finely sliced
• 2 tablespoon chopped dill
• 1 lemon, finely grated zest
• 1/2 cup seasoned flour
• 3 eggs, lightly beaten
• 3 cup panko breadcrumbs
• oil, for shallow frying
• lemon wedges, to serve
• Mustard mayo
• 2/3 cup egg mayonnaise
• 2/3 cup sour cream
• 1/4 cup finely chopped chives
• 2 tablespoon wholegrain mustard