b'Beat 1 egg on a large plate and lightly flour a board. Spread breadcrumbs on a plate. One by one, coat fishcake in flour, then place each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the breadcrumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for an hour or two in the fridge.Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden. Serve with the rest of the tartare sauce (squeeze in a little lemon to taste), creamed spinach, broccolini or any green vegetables or green salad with lemon wedges for squeezing over.105'