Are you ready to elevate your lunch or dinner with a delightful dish that's both gluten-free and low FODMAP? Let me introduce you to these irresistible crushed pea fish cakes with chilli-lime mayo. Bursting with flavors and textures, these cakes are a fusion of tender, fluffy potatoes, vibrant green peas, and succulent trout that's both comforting and nutritious.
The beauty of this recipe lies in its simplicity and the freshness of its ingredients. With just a handful of components, you can create a dish that will impress your family and friends alike. The golden-brown crust on the fish cakes provides a satisfying crunch, while the inside remains moist and flavorful. The zesty chilli-lime mayo adds a creamy kick that perfectly complements the earthiness of the potatoes and peas, making every bite an explosion of taste.
Not only is this recipe a feast for the senses, but it's also quick to prepare, taking just 45 minutes from start to finish. It's ideal for those busy weeknights when you crave something wholesome yet delicious. So, gather your ingredients and get ready to indulge in a satisfying dish that brings together health, flavor, and ease. Trust me; your taste buds will thank you!
