I never order a fishcake as I expect it to be bulked out with dry mash potato and coated in breadcrumbs and deep-fried. When I had my restaurant we would serve salmon and prawn fishcakes and it was all fish. Guests would be shocked there wasn’t any potato. People would almost comment on them and actually became a talking point.

This is my latest version and it has a soft and turf aspect to the dish.