Dip each cake in the beaten egg, then
coat in the breadcrumbs, repeat with the
remaining fish cakes. Brush each cake
with 1 tsp of the olive oil, place on a
roasting tray and cook for 25 mins, turning
halfway through. Cook beans in salted
boiling water for 3-4 mins, until tender,
adding the tomatoes for the final min.
Drain and toss through the remaining oil,
vinegar and reserved chives, mashing the
tomatoes lightly with a fork, season with
some black pepper and set aside.