Place cod and 2 bay leaves in a frying pan. Pour over the 150ml milk . Cover, bring to a simmer then lower the heat and simmer for 4 minutes. Take off the heat.

Peel the potatoes, placing them in a saucepan and cover with boiling water, then cook. Drain the potatoes and mash with some Dromona butter, salt and pepper

In a large bowl, flake the cod, add the potatoes, grated Dromona cheese, lemon zest, herbs and mustard then gently mix. Season well with salt and pepper

Shape the mix into 6 fish cakes, cover and place in the fridge for 1 hour.

One by one, coat the fish cake with egg then the flour. Mixing together Dromona grated cheese and the breadcrumbs, now coat your fishcakes in the mixed crumb, patting on the sides and tops so they are fully covered.

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden, pop in the oven for 15 minutes or until cooked

Serve with tartare sauce and salad