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Crushed pea fish cakes with chilli-lime mayo

Crushed pea fish cakes with chilli-lime mayo

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(6 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 4
Nothing says comfort food like homemade fish cakes

Nutrition and extra info

Nutrition:

  • kcal387
  • fat22g
  • saturates5g
  • carbs28g
  • sugars2g
  • fibre4g
  • protein20g
  • salt0.34g
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Ingredients

  • 500g floury potatoes, cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 175g frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 300g trout fillets

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • plain flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the chilli-lime mayo

  • 4 tbsp mayonnaise
  • zest 1 lime, plus extra wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  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.

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Comments, questions and tips

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Comments (6)

liveseyd's picture

I added some feta cheese (about 100g) to the fish and mash, which gave a little more flavour. Added lots of seasoning too. Served with sweet chilli sauce, as an alternative to the mayo (made mayo too, but a bit too limey for my taste). A good way to use up leftover cooked fish & would make a nice starter. If I was to make these again I would add a little beaten egg into the mix to bind them together better.
Wasn't able to add rating, but would have given 4 stars.

hamishmum's picture
5

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

sarahcake's picture
4

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.

emro84's picture
4

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

susannahtravis's picture
1

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

mrstrellis22's picture
5

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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