Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :
-350g cooked, very well mashed potatoes (with a little milk or cream if desired)Method: Beat the butter into the mashed potato in a large bowl, followed by the mustard powder and parmesan. Beat in the trout, herbs, lemon juice and seasoning. Taste to test the seasoning, then leave mixture to cool.
-400g cooked fresh trout, flaked, all bones carefully removed
-1 to 2 tbsp very finely chopped flat leaf parsley
-1 large spring onion, finely chopped
-½ tsp of mustard powder
-1 tbsp finely grated parmesan cheese
-squeeze of fresh lemon
-salt and pepper
-1 large egg, beaten
-1tbsp plain flour
-50g dried breadcrumbs
-vegetable oil for frying
-parsley and lemon wedges to garnish
Beat in enough beaten egg to make the mixture bind together, cover the bowl with clingfilm and chill.
Divide the chilled mixture into as many portions as required depending on the size of fishcake preferred. Shape the fishcakes by hand using a dusting of flour.
Coat each cake in the flour then dip them in the remaining egg and coat in the breadcrumbs. Fry the fishcakes in hot oil until golden brown and crisp.
Serve with parsley sprigs and lemon wedges.