Mix together the egg and milk. Flour the fishcakes all over. Using a flat tray, dip the fishcakes on both sides into the eggwash, then dip into breadcrumbs on the top and bottom. Lightly flatten the fishcakes.
Fry the fishcakes in a thick bottomed f/pan for one minute on either side until golden brown. Place in oven for 6 mins. Test with a thermometer to ensure the internal temperature is above 85*C