CRUSHED PEA FISH CAKES WITH CHILLI-LIME MAYO

Crushed pea fish cakes with chilli-lime mayo image

Nothing says comfort food like homemade fish cakes

Provided by Good Food team

Time 45m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 387 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.34 milligram of sodium