Smoked trout fish cakes

Know thrifty can still be tasty with these delicious 'food for a fiver' fish cakes
By Paul Merrett
Smoked trout fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the fish cakes

  • 1 large smoked trout
  • 100 g mashed potato
  • 100 g plain flour
  • 1 egg
  • 10 g breadcrumbs
  • vegetable oil, for deep-frying

For the roasted beetroot

  • 8 baby beetroot
  • 1 sprigs thyme
  • 1 dashes of olive oil

For the dressing

  • 1 egg yolk
  • 2 tbsp grain mustard
  • 1 dashes of cider vinegar
  • 1 pinches white sugar
  • 1 dashes of vegetable oil

To serve

  • 8 rashers treacle cured bacon, griddled
  • 200 g rocket

Method

1. For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.

2. For the dressing -whisk all of the ingredients together.

3. For the fish cakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind.

4. Roll into balls the size of a large hazelnut.

5. Coat the balls in the flour, egg and bread crumbs.

6. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fish cakes for 2-3 minutes until golden brown. Drain on kitchen paper.

7. Serve the fish cakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.

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