Gourmet Fish Cakes are a British classic that can be found in high-end restaurants as well as traditional chip shops. These are packed with tender fish (typically cod), fresh herbs, lemon and a touch of cream to add richness. They are very easy to make and can be served as a main, snack or starter. They are especially good with a tasty remoulade.

For best results, use a good quality fish fillet. Rockling is ideal but whiting, ling or even salmon will work just as well. The eggs in this recipe act as a binder and prevent the fish cakes from falling apart while frying.

Place a large non-stick pan on the stove and heat the oil until it is hot (a piece of breadcrumbs dropped in will sizzle). Place half of the fish cake mixture into the pan and cook for about five minutes on each side until lightly browned, cooked through and crisp on both sides. Remove from the pan and drain on kitchen paper, then repeat with the remaining fish cakes.

Treat Yourself with Gourmet Fish Cakes from Seafresh

Alternatively, you can bake the fish cakes in the oven to serve them piping hot. This is a much quicker way to make them and is especially useful if you have made the fish cakes in advance.

The key to making these fish cakes is not overworking the mixture. The eggs in the mix act as a binder and will hold everything together if you handle it gently. I also recommend using a wide spatula or fish turner to flip the fish cakes as they are quite fragile until cooked.