Boil the potatoes for 10 -12 minutes until tender. Drain and mash. Allow to cool.
Place the fish and peas in a large frying pan and cover with water. Bring to the boil and simmer for 5 minutes. Drain and allow to cool. Meanwhile, to make the aioli soak the saffron in 1tsp boiling water for 1 minute then add the garlic and mayonnaise and mix well.
Mix the potato, fish and peas together, season and mould into 8 fishcakes. Heat the oil and shallow fry in 2 batches for 3-4 minutes on each side until golden. Serve with salad and mayonnaise.