How To Make Crushed Pea Fish Cakes with Chilli-Lime Mayo
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Serves:
Ingredients
- 400g white fish fillets
- 1 cup frozen peas, thawed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 tbsp flour
- 2 tbsp vegetable oil
- for the chilli-lime mayo:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp chilli flakes
Instructions
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In a food processor, pulse the fish fillets until finely chopped. Transfer to a bowl.
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In the same food processor, pulse the peas until crushed. Add the crushed peas to the bowl with the fish.
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Add breadcrumbs, parsley, mint, salt, black pepper, and beaten eggs to the bowl. Mix well to combine.
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Shape the mixture into patties and dust each patty with flour.
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Heat vegetable oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, until golden brown.
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In a small bowl, whisk together mayonnaise, lime juice, lime zest, and chilli flakes to make the chilli-lime mayo.
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Serve the crushed pea fish cakes with the chilli-lime mayo on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 125mg
- Sodium : 600mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 28g
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