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Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. After the fishcakes have been left ...

Cakes can feel like a challenge to make, layers of potential doom topped with fickle icing require an architect's precision ...

Do not leave unattended). Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli.