These trout fish cakes include peas for sweetness and a little bit of extra flavour. They're really easy to make, too, and the lemon mayonnaise just enhances all of the flavours in the fish cakes.
- 500g potatoes, cooked and mashed
- 175g peas
- 300g trout fillets, boned
- Salt and pepper
- Handful of fresh parsley, chopped
- 50g mayonnaise
- Zest of one unwaxed lemon
- 2 tbsp. plain flour
- Oil to fry
Cook the peas in boiling salted water for 3-4 minutes and then drain. Meanwhile, season the fish. Melt some butter in a large frying pan and fry skin-side down for about five minutes, then turn over and cook for another minute. Remove from the pan, remove the skin and then set to one side until cool enough to handle.
Mash the peas roughly with the mashed potato. Flake the fish into the mash, season with salt and pepper and stir in the chopped parsley.
Shape the fishcake mixture into 8 patties and then dust them in flour.
Heat the oil in a frying pan and then fry the fishcakes until crisp and golden, turning once during cooking to crisp up both sides. Stir the lemon zest into the mayonnaise to serve.