Fish cakes are popular with all the family and are a great way to encourage children to eat fish! These cakes are easy to make ahead, then chilled until ready to cook. Serve with potato wedges and a salad!
For a storecupboard version, instead of white fish use 2 tins of tuna in spring water or salmon, well drained. Replace the pesto with 2 to 3 tablespoons chopped parsley and a dash of Tabasco, and add 2 tablespoons semi-skimmed milk.