This makes a lovely starter, supper or light lunch, lots of fresh flavours and taste much better than the shop bought frozen fishcakes.
Ingredients
500g potatoes, cooked and mashed (but don’t over cook!)
200g smoked rainbow trout
rind of a large lemon, finely grated
30g parsley, finely chopped
2 eggs, whisked and in a bowl ready.
Plain flour for dusting
breadcrumbs, poured into a bowl and ready
2 or 2 tbs of oil for frying
salt and pepper to taste
salad and dressing to serve (I prefer a mango and chilli dressing with this)
Method
While the mashed potatoes are warm, but not hot, thoroughly mix in the chopped parsley, salt, pepper and lemon rind.
Once mixed flake in the fish, mix again, but dont over mix to the point of the fish being mushed up.
Grab a handful of the mixture, roll into a ball and flatten to about 10mm to 15mm thick. Put on a plate and then do the same with the rest of the mixture. I normally get about 8 fish cakes out of this amount of mixture, but it could be more or less depending on the size of your fish cakes.
Dust each side of the fish cakes with the flour, dip in the whisked egg and then dip in the breadcrumbs until covered. Put back on the plate.
Heat the oil in a frying pan and fry the fish cakes for about 5 minutes either side, until nice and golden.
Serve with a salad and a dressing of your choice.