My fishcakes have only 3 ingredients: fish, potatoes, and oil. For simplicity I use cans of fish and potatoes, because canned food is already cooked.

Usually the only canned potatoes you can get are new potatoes, which I don't mind since these go well with fish anyway. And for the fish I usually use canned tuna, though I suppose you could use any type of fish.

1. Put the fish and potatoes in a large pan or bowl, then use a potato masher to mash it all together.
2. Add oil throughout until you get a sticky mush that can be easily manipulated into a smooth ball.
3. Prepare a baking tray by putting tinfoil on it (it saves having to wash the tray later).
4. On the tray, make several 'burgers' shapes by creating balls then squashing them flat. Perhaps with a circular cutter you could get perfectly round shapes, but I don't mind irregularly-shaped fishcakes myself.

5. Put them under the grill for around 10 minutes a side. Do me a favour and check them regularly. You're looking for them to be crispy and a nice brown colour on each side. You'll probably need to flip them over using a spatula to avoid them falling them apart.
6. Once they're cooked on both sides, voila! Enjoy.