Zesty White Fish Cakes with Peas

Heat a drizzle of olive oil in a non-stick frying pan over high heat. Pat the fish dry and season with salt and pepper. Cook for a couple of minutes each side until golden and cooked through.

Transfer to a large bowl and break up the fish with a whisk until shredded.

Boil the potatoes in salted water for 15 minutes until tender, then drain and mash without butter or milk. Add to the bowl with the fish.

Add the egg, lemon zest, aioli, flour, mustard, salt, and pepper. Mix until well combined.

Shape into 10 to 12 patties and coat each in a light dusting of flour.

Heat more oil in the pan over medium-high heat. Cook the fish cakes in batches for 2 to 3 minutes each side until golden. Drain on a paper-towel-lined plate.

Cook the peas in boiling water for 1 minute until bright green. Drain and lightly crush in a bowl with a fork. Add the lemon juice, mint, rocket, and a drizzle of olive oil. Stir and season.

Serve the hot fish cakes with the pea salad on the side.