Well, with fishcakes, you can make them any shape you want.
This example is heart-shaped but the only limit is your imagination.

You’ll need:

2 x 170g cans skinless, boneless pink salmon
450g mashed potato
Zest of 1 lemon
1tbsp chopped fresh parsley
1tbsp chopped fresh dill
Vegetable oil, to grease
3tbsp plain flour
1 egg, beaten
100g dried breadcrumbs
Salad leaves, to serve

Method:

1. Flake the tinned salmon and mix with the mashed potato, lemon zest and fresh herbs. Season with black pepper and mix well.

2. Divide the mixture into 4 and shape into fishcakes. You can also shape with cookie cutters to make fun or unusual shapes such as a heart, star or even a fish!

3. Place the fishcakes on a plate, cover and chill in the fridge for 20-30 minutes.

4. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.

5. Place the flour, egg and breadcrumbs into three separate, shallow bowls. Remove the fishcakes from the fridge and dip each into the flour. Shake off any excess flour, then dip into the egg and finally coat in the breadcrumbs.

6. Place the fishcakes on the prepared baking tray and bake in the oven for 15-20 minutes until crisp and golden on the outside.
Serve with salad leaves

Recipe supplied by fishisthedish.co.uk