Best 2 Crushed Pea Fish Cakes With Chilli Lime Mayo Recipes

Calling all fish and seafood lovers! Get ready to embark on a culinary journey with our star dish: Crushed Pea Fish Cakes with Chilli Lime Mayo. These delectable cakes are a harmonious blend of flavors and textures, promising a delightful dining experience. Made with succulent fish fillets, vibrant green peas, aromatic herbs, and a touch of zesty lemon, these fish cakes are crispy on the outside and tender on the inside. Accompanied by a tantalizing Chilli Lime Mayo, this dish offers a symphony of flavors that will tantalize your taste buds.

But that's not all! This article is packed with additional irresistible recipes to satisfy every palate. Discover the secrets behind our mouthwatering Prawn and Pea Risotto, featuring succulent prawns, plump peas, and creamy risotto rice. Indulge in our refreshing Pea and Feta Stuffed Avocados, combining the richness of avocado with the tangy flavors of feta cheese and sweet peas. And for a delightful twist, try our Pea and Bacon Soup, where the smokiness of bacon harmonizes perfectly with the sweetness of peas, resulting in a comforting and flavorful soup.

Here are our top 2 tried and tested recipes!

CRUSHED PEA FISH CAKES WITH CHILLI-LIME MAYO

Crushed pea fish cakes with chilli-lime mayo image

Nothing says comfort food like homemade fish cakes

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 9

Ingredients

500g floury potatoes , cut into chunks
175g frozen peas
300g trout fillets
knob of butter
plain flour , for dusting
2 tbsp sunflower oil
4 tbsp mayonnaise
zest 1 lime , plus extra wedges to serve
1 red chilli , deseeded and finely chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 387 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.34 milligram of sodium

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Crispy Shrimp Cakes With Chile-Lime Mayo image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

Tips for Making the Perfect Crushed Pea Fish Cakes:

Use fresh, flaky white fish, such as cod, haddock, or tilapia.
Don't overmix the fish mixture, or the fish cakes will be tough.
Be careful not to overcook the fish cakes, or they will be dry.
Serve the fish cakes immediately with your favorite dipping sauce, such as tartar sauce, lemon mayonnaise, or chili lime mayo.

Conclusion:

These crushed pea fish cakes with chili lime mayo are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they can be enjoyed by people of all ages. So next time you are looking for a quick and healthy meal, give these fish cakes a try. You won't be disappointed!