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

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Crushed pea fish cakes with chilli-lime mayo

Crushed pea fish cakes with chilli-lime mayo

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4 out of 5.6 ratingsRate

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Nothing says comfort food like homemade fish cakes

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal387
fat22g
saturates5g
carbs28g
sugars2g
fibre4g
protein20g
salt0.34g

low

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.

Recipe from Good Food magazine, October 2009

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A star rating of 4 out of 5.6 ratings

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