Crushed pea fish cakes with chilli-lime mayo
- Preparation and cooking time
- Serves 4
- 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
- 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.