Mix all the ingredients except for the oil. Adjust seasonings, adding more salt or spice if needed .
Once the mixture is seasoned to your liking, wet your hands and form into cakes. Cover the fishcakes with nylon wrap and put in the fridge to rest for ½ hour.
Heat your oil over medium till hot enough for frying. Slide the fishcakes, 3-4 at a time into the hot oil. Fry till golden on both sides– if your oil is at the proper temperature, it will take 2-3 minutes per side to become dark golden brown.