• 3 potatoes peeled and cut into chunks
  • 50g Kerrygold salted butter
  • A pinch of pepper
  • 200g of mixed raw fish
  • 100ml milk
  • 1 bay leaf
  • 50g plain flour
  • 1 egg beaten
  • 100g breadcrumbs
  • Rapeseed oil and Kerrygold unsalted for frying
  • For the tomato dip:
  • 1 small onion diced
  • 1 clove of garlic diced
  • 1 carrot diced
  • 1 celery stick diced
  • 1 can of chopped tomatoes (4 chopped fresh tomatoes also works)


  1. Firstly, put your potatoes on to boil and then pop another saucepan on with the milk and the bay leaf.
  2. Once the milk is simmering, pop in the fish and cook for a couple of minutes, drain of the milk and remove the bay leaf. Leave to one side.
  3. Once the potatoes are cooked, drain and mash with the butter, milk and black pepper.
  4. Mix the potato and fish together and form into little fishcakes. Put them in the fridge for 30 minutes to set a little.
  5. In another saucepan, add all of the ingredients for the tomato dip and cook until the veggies are soft. Then, blend until smooth, leave to cool and pop in a jar ready for when you need it.
  6. Now to breadcrumb the fishcakes… in three containers, add flour into one, egg into the second and the breadcrumbs into the third.
  7. Take one fishcake and dredge in the flour, then the egg and finally the bread crumbs.
  8. Warm the oil and butter in a shallow frying pan and carefully place the fishcakes in and fry each side until golden brown.
  9. Serve with the tomato dip and some peas.

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