Place a large pan of salted water on a high heat and bring to the boil. Once boiling, add the potatoes and cook for 13-15 minutes or until tender. Add the peas and fish and cook for a further 3 minutes. Drain the potatoes, peas and fish and place back in the pan or a large bowl.

Add parsley to the potato mix and mash together until you have a textured mash. Set aside to cool for 10 minutes.

Divide the mash in to 8 balls. Place a cube of Dubliner Vintage in the centre of each ball and encase the cheese by shaping into a patty. Place on a baking tray or board and refrigerate for 20 minutes.

Preheat the oven to 180C / 160C Fan / Gas 4.

Place the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Place each fishcake in the flour, then the egg and then finally dredge through the breadcrumbs.

Place the fishcakes on a lined baking tray and transfer to the oven to bake for 15-18 minutes or until golden.

Serve immediately to enjoy the melted cheese centre.