Cook the new potatoes until tender in salted water. Drain, then lightly crush using a fork.
Chop the dill and juice the lemon. Then flake the mackerel and add to the crushed potatoes with salt and pepper to taste. Use a metal ring to mould the mixture into rounds.
Place the flour, eggs and panko breadcrumbs into three separate bowls. Dip the fish cakes first into the bowl of flour, ensuring it is well covered, then into the egg and then into the breadcrumbs. Repeat until all the fish cakes are covered.
Cook in a pan with a drizzle of sunflower oil for 3-4 minutes on each side or until golden brown.
Zest and juice the lime. Finely chop the chillies. Then peel the garlic and puree on a chopping board using the back of a knife along with a pinch of Maldon sea salt.
Add these ingredients to a bowl with the mustard and whisk together. Then slowly add the olive and sunflower oils, whisking constantly until completely mixed in. Check and adjust the seasoning.
Wash the rocket and dry using a salad spinner. Finely dice the shallot and mix into the rocket with a tablespoon of olive oil.
«To create a different texture to the fish cakes try using pinhead oatmeal instead of panko breadcrumbs.»