Place the fishcakes in a deep fat fryer preheated to 170°c.
Remove from the fryer, drip dry and finish in a preheated oven 180-200°c.
Once the core temp of 75°c has been reached prepare the plate.
Place the aioli on the plate and drag across with a serving spoon.
Dress the leaves and tomatoes in the mixing bowl and build on the plate.
Add the fishcakes to the plate and serve.