Crushed pea fish cakes with chilli-lime mayo

• floury potatoes↗500g g

  cut into chunks

• frozen peas↗175g g
• trout↗300g g

  fillets

• knob of butter
• plain flour↗

  for dusting

• sunflower oil↗2 tbsp tbsp
• mayonnaise↗4 tbsp tbsp
• zest 1 lime

  plus extra wedges to serve

• red chilli↗1

  deseeded and finely chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.