Crushed Pea Fish Cakes With Chilli-lime Mayo
These flavorful fish cakes are a delightful combination of tender trout, creamy potatoes, and zesty lime. Perfectly crisp and golden on the outside, while remaining soft and flaky on the inside, these cakes are a delightful treat for seafood lovers. Served with a tangy lime and chilli mayo on the side, each bite is a burst of delicious flavors that come together harmoniously.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 387 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.34 milligram of sodium
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