Kilmore Quay Fish Cakes with Garlic & Caper Mayonnaise

Kilmore Quay Fish Cakes with Garlic & Caper Mayonnaise


byCathy Farrell owner of The Kitchen @ Gorey

of Co. Wexford

Fish is a superfood, it is packed with vitamins and minerals and is a major source of omega-3 fatty acids. Cathy Farrell is the face behind The Kitc Read More
Prep Time

10 Minutes

Cooking Time

20 Minutes


2-4 People


  • 500g Kilmore Quay, hake or cod fillets, skin removed & roughly chopped
  • 500g baby potatoes
  • 2 eggs
  • 1 tbls horseradish cream
  • 1 tbls finely grated lemon rind
  • 1⁄2 cup parsley, chopped
  • 3 cups fresh bread crumbs
  • 40gm butter
  • 1 cup whole-egg mayonnaise
  • 1 tbls lemon juice
  • 1 clove garlic, crushed
  • 2 tbls baby capers, rinsed


Combine the mayonnaise, lemon juice garlic & capers in a bowl and mix well.
Boil the potatoes in salted water for 15 minutes, or until tender. Drain and roughly mash. Add the fish, 1 cup of the breadcrumbs, eggs, lemon rind, parsley and horseradish to the potato, combine and season to taste.
Form 4 patties with the mixture and press into the extra breadcrumbs. Melt the butter in a non-stick frying pan over medium heat and cook the patties in batches for 3-4 minutes a side, or until golden and cooked through.
Serve with the mayonnaise and lemon wedges.

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