Trout Fishcakes Recipe

Trout Fishcakes Photo: Jackie Cameron

“I struggle to find a good home-made fish cake. The key word is ‘home-made’; I will never ever eat those terrible processed fish cakes - so I have to make my own. Serve as a starter with thick garlic mayonnaise or, more traditionally, with silky-smooth potato crème and mushy peas.”
— Jackie Cameron

Trout Fishcakes Recipe

Makes: 18

Ingredients:

  • 150gr Cooked Trout, flaked

  • 15gr Fresh Fennel, chopped

  • 250gr Mashed Potatoes

  • 125ml Breadcrumbs, dried

  • 1 med Onion, grated

  • 1 whole Egg

  • 125ml Milk, Full Cream

  • 2.5ml Durban Masala

  • Salt and Pepper

EXTRA

  • 125ml Breadcrumbs, dried

  • 30gr Butter

  • 30ml Sunflower Oil

Method:

  1. Mix all the ingredients together.

  2. Portion out to 40gr ball sizes.

  3. Roll in extra breadcrumbs and push out neatly in a 5.5cm cutter. Place in the fridge for a few minutes to allow firming.

  4. Heat a non - stick pan, melt the butter and oil, sear the fishcakes on both sides.

  5. Oven roast for 10 minutes at 160°C, turn over and cooked for 5 minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.

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