Place all the ingredients into a food processor and process until smooth.

Place some wax paper or baking parchment onto a plate. Divide the mixture into four then spoon each portion onto the paper. Cover with another layer of paper and a layer of plastic wrap, and leave in the fridge for at least an hour.

Heat a large non-stick frying pan and fry the fishcakes for five minutes over a medium heat. Turn over and cook for another five minutes or until cooked through.