2. Shape into fish cakes. Put the
breadcrumbs into a shallow bowl. Whisk
the egg and milk in a separate bowl. Dip
each cake into the breadcrumbs, then into
the egg mixture and then back into the
3. Heat a thin layer of sunflower oil in a
non-stick frying pan. Fry the fish cakes
over a medium heat until golden on both
sides and cooked through. Serve on a
bed of rocket leaves accompanied by
mayonnaise and lemon wedges.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.