I made up this recipe after cooking the huge Cod head that we had a few weeks ago and stripping off all fish from the cheeks, collars and neck. Of course, you can just use any white fish fillets.
The addition of the hot smoked Trout creates a lovely flavour combination. I don't like to use too much potato letting the fish be the bulk of the finished cakes.
Makes 8 decent size fish cakes.
- 700g white fillets, gently poached and allowed to steam dry.
- 300g hot smoked Trout, flaked
- 300g mashed potato
- 4 spring onions, sliced
- Juice of a lemon
- Sea Salt and black pepper to season – be generous
- Plain flour
- 2 eggs beaten
- Breadcrumbs, Panko make the fish cakes lovely and crunchy.
In a large bowl combine the white fish, hot smoked Trout, mashed potatoes, spring onions, lemon juice and plenty of sea salt and pepper and mix well.
Shape the mixture into 8 fishcakes and chill for 30 minutes in the fridge.
Dip each fishcake into firstly the flour, then the beaten egg and finely the breadcrumbs coating well.
You can simply fry gently in butter/oil until nice and crispy or spray with low calorie oil all over and bake in a hot oven for 20 mins.
Serve with salad or seasonal veg.