When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll.

Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container.

You can shallow fry the fishcakes too over a medium-high heat if you prefer.