For 4 Person(s)
Mix together the potato, peas, herbs, lime zest, juice, egg and chilli and then season well.
Flake the cod into the mix and stir through gently to combine. Divide the mixture into 12 small balls. Lightly cover a work surface with polenta and roll each of the balls in the polenta to coat them.
Heat some sunflower oil in a medium pan and fry the fish balls over a high heat for 2 to 3 minutes or until cooked through and golden and crispy.
Drain on kitchen paper, sprinkle with sea salt and serve immediately with garlic aioli and a handful of rocket.