Green salad with buttermilk dressing
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Crushed pea fish cakes with chilli-lime mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g floury potatoescut into chunks
- 175g frozen peas
- 300g troutfillets
- knob of butter
- plain flourfor dusting
- 2 tbsp sunflower oil
For the chilli-lime mayo
- 4 tbsp mayonnaise
- zest 1 limeplus extra wedges to serve
- 1 red chillideseeded and finely chopped
Nutrition: per serving
- kcal387
- fat22g
- saturates5g
- carbs28g
- sugars2g
- fibre4g
- protein20g
- salt0.34glow
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.
