Sea trout and herb fishcakes
- Preparation and cooking time
- Total time
- + chilling
- serves 4
Skip to ingredients
Ingredients
- 500g skinless fillet sea trout
- 500g floury ones potatoes, peeled
- 6 spring onions, finely shredded
- butter
- a good handful soft herbs, such as chives and parsley,, finely chopped
- 2 lemon, 1 cut into wedges
- 1 beaten egg
- 100g fresh breadcrumbs
- for frying oil
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Put the fish in a baking dish with a splash of water, cover tightly with foil then bake for 15-20 minutes until just cooked through. Cool and flake into large chunks.
- STEP 2
Boil the potatoes until tender then mash with lots of seasoning. Cook the spring onions in a little butter until softened then add to the mash with the herbs and lemon zest and mix in. Gently mix in the trout then leave to cool a little. Form into 8 cakes then dip each first into the beaten egg, then the breadcrumbs. Chill for an hour to set.
- STEP 3
Heat a little oil in a non-stick frying pan. Cook the fishcakes for 3-4 minutes each side until golden and crisp. Keep warm in a low oven while you finish the rest. Serve with dressed salad leaves and lemon wedges.
