Name: Crushed pea fish cakes with chilli-lime mayo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 500g floury potatoes cut into chunks; 175g frozen peas; 300g trout fillets; knob of butter; plain flour for dusting; 2 tbsp sunflower oil; 4 tbsp mayonnaise; zest 1 lime plus extra wedges to serve; 1 red chilli deseeded and finely chopped

Crushed pea fish cakes with chilli-lime mayo

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

Method

step 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.
step 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.
step 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.