Mackerel Cakes with Tartar Sauce | RICARDO

Ingredients

• 1 1/2 lb (675 g) russet potatoes, unpeeled
• 2 cans (110 g each) oil-packed mackerel, drained
• 1 egg
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/2 lemon, zest finely grated
• 3/4 cup (60 g) panko breadcrumbs
• 1/4 cup (60 ml) vegetable oil
• Lemon wedges, for serving
• 1/2 cup (125 ml) mayonnaise
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) whole-grain mustard
• 1 tbsp (15 ml) relish
• 1 tbsp pickles, finely chopped