8 oz (225 g) smoked trout fleshy flaked
1 small onion, finely chopped
1-2 tablespoons oil
1 lb (450 g) cold mashed potato
2-3 tablespoons chopped herbs (parsley, chives or fennel)
salt and freshly ground black pepper
seasoned flour
1 egg, beaten
dried breadcrumbs
1 small onion, finely chopped
1-2 tablespoons oil
1 lb (450 g) cold mashed potato
2-3 tablespoons chopped herbs (parsley, chives or fennel)
salt and freshly ground black pepper
seasoned flour
1 egg, beaten
dried breadcrumbs
method
1. Soften the onion in the oil then add to the smoked trout, potato, herbs and seasoning to taste.
2. Mix together well then mould into fishcakes with a spoon or using your hands.
3. Coat well with the seasoned flour then cover with egg and breadcrumbs.
4. Bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes, turning once.
2. Mix together well then mould into fishcakes with a spoon or using your hands.
3. Coat well with the seasoned flour then cover with egg and breadcrumbs.
4. Bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes, turning once.
serving amount
serves 4
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