Crushed pea fish cakes with chilli-lime mayo

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1. Video tutorial: Preparing chillies

1. Cook the potatoes in boiling, salted water until tender, adding the peas for the final 5 mins. Meanwhile, put the fish in a microwaveable dish, dot with butter, cover with cling film, then microwave on High for 3-4 mins until tender.
2. Drain the potatoes and peas, then return to the pan and mash well. Skin and flake the fish, then add to the mash and season. Shape into 8 cakes with floured hands and lightly dust with flour.
3. Heat the oil in a non-stick frying pan, then fry the fish cakes until crisp and golden, turning once. Mix the mayo, lime and chilli, then serve with the fish cakes, lime wedges and salad, if you like.

387 kcalories, protein 20g, carbohydrate 28g, fat 22 g, saturated fat 5g, fibre 4g, salt 0.34 g

Latest comments and suggestions

• Mrs Trellis

  19 September 2009

  Mrs Trellis rated and commented on this recipe

  

  I steamed the potatoes and used Vivaldi potatoes as they really dont need butter. crushed rather than mashed. Used a vey little olive oil to fry. Low fat dijon mayo from a trip to France and voila! a fairly low fat meal and delicious too! I also used the Basics trout fillets

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• susie

  21 September 2009

  susie rated and commented on this recipe

  

  I followed the recipe to the letter but found the fish cakes to be rather bland.

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• emro84

  23 September 2009

  emro84 rated and commented on this recipe

  

  I added more fish than the recipe asked for, and everything still held together fine. They went down a storm!

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• Sarah Dunlop

  08 October 2009

  Sarah Dunlop rated and commented on this recipe

  

  made this last night - gorgeous. I used smoked haddock (cos i had it in) and didnt really have enough but it was lovely. Also i added the jucie of the lime as well as the zest and did half mayo half sour cream and that was gorgeous - will defo do that again.

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• Jo

  08 October 2009

  Jo rated and commented on this recipe

  

  We loved these fish cakes although do agree that they are quite bland & you definately need to serve them with the chilli mayo.

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Ingredients

• 500g floury potatoes , cut into chunks
• 175g frozen peas
• 300g trout fillets
• knob of butter
• plain flour , for dusting
• 2 tbsp sunflower oil

FOR THE CHILLI-LIME MAYO

• 4 tbsp mayonnaise
• zest 1 lime , plus extra wedges to serve
• 1 red chilli , deseeded and finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Ingredients

• 500g floury potatoes , cut into chunks
• 175g frozen peas
• 300g trout fillets
• knob of butter
• plain flour , for dusting
• 2 tbsp sunflower oil

FOR THE CHILLI-LIME MAYO

• 4 tbsp mayonnaise
• zest 1 lime , plus extra wedges to serve
• 1 red chilli , deseeded and finely chopped

387 kcalories, protein 20g, carbohydrate 28g, fat 22 g, saturated fat 5g, fibre 4g, salt 0.34 g

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