Crushed Pea Fish Cakes with Chilli-Lime Mayo

Nice. I would change a few things, but none of them is dramatic. I would probably add an egg (or perhaps two) to make the fish cakes stick better, and I would add more lime zest to the mayonnaise – I tried lime juice instead, but BF complained that that made the mayonnaise turn too sour (I didn’t even notice). Also, while I quite liked the dominant taste of the peas, I would probably use more fish and fewer peas to make the cakes have a stronger taste of fish.

Neither of us could be bothered with cutting chillies, although they probably would have been a good idea.

Crosspost. Exact the same recipe was also published in the BBC Good Food magazine, Oct. 2009 edition.