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.
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.
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.