I once took a couple of leftover fishcakes to work for lunch the next day. Once cooked in their breadcrumbs they don’t really freeze that well but do keep their shape and taste by popping them in the fridge for up to 2-3 days. I take a pot of Tartare Sauce and a simple salad to serve with them, heating the fishcakes in the microwave for just a couple of minutes. It was when a colleague asked me what I was having for lunch that I realised the term fishcakes is something slightly odd to anyone not accustomed to this very British dish! As soon as I muttered the word ‘fishcake’ …
