Irish Fish Cakes is a traditional Irish recipe for a classic fishcake made from a blend of potatoes, cooked fish and herbs coated in egg and breadcrumbs before frying. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Fish Cakes.
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These are sweet pastry rolls served at tea-time. Rather than being a true bread, the mixture is prepared in the same way as you would make rough-puff pastry.
Ingredients:
700g cooked potatoes, mashed
700g cooked fish (typically white fish, salmon or trout), flaked
25g butter
2 tbsp fresh mixed herbs, chopped (should include parsley, fennel and tarragon)
2 medium eggs, beaten
plain flour for dusting
120g fresh breadcrumbs
salt and freshly-ground black pepper, to taste
oil for frying
Method:
Remove all the bones from the fish then mix in a bowl with the potato, butter and herbs. Season to taste with salt and black pepper then add in enough of the eggs to just bind the mixture.
Using floured hands shape the mixture into either four large or eight medium-sized fish cakes.
Dip the cakes in the remaining egg then coat in the breadcrumbs.
Add oil to a frying pan and use to shallow fry the fish cakes until golden brown (turn them half way through cooking).
