“Trout made into fish cakes
is still trout.”
~ Karen Kendall
Scottish loch trout is a wonderful base for fish cakes.
Traditionally, we simply add potatoes, herbs and coat in breadcrumbs.
As you know, I do love my spices and Thai flavourings,
so this is my fusion recipe, using the best of both.
Bring potatoes to the boil, then place the trout in the foil- covered colander.
The poached fish will be succulent and tasty.
- 250g new potatoes
- 2 loch trout fillets
- 2 tbs chopped coriander
- 1 tbs fish sauce
- 1 tbs Sweet Chilli Sauce
- 1 spring onion, chopped
- Zest of 1 lime
- 1 egg , whisked
- Grinding of sea salt, black pepper
- Pinch of cayenne pepper
- Flour to coat.
- 2 tbs groundnut oil
Mash the potato, flake the trout and place in a bowl.
Add the spring onion, coriander, sweet chilli sauce,
a little egg to bind, then season generously.
- Brush the trout fillet with olive oil, season with salt and freshly ground black pepper, then place in a colander and cover with tin foil.
- Peel and chop the potatoes, add to a pan of salted water and bring to the boil.
- Place the colander over the pan of boiling potatoes, then reduce the heat to a simmer for 8-10 minutes.
- Check the poached fish, it should be moist and flake easily, then set aside to cool.
- Drain the potatoes, return to the pan to cool, then mash.
- Remove any skin or dark flesh from the trout fillets.
- Transfer the fish to a large bowl, add the spring onions, mashed potato, lime zest and stir to combine
- Add the sweet chilli sauce and a little whisked egg to bind the mixture..
- Divide into 4 portions, lightly shape into thick patties, dust with flour, then chill in the fridge for 1 hour to firm up.
- Heat the oil in a large frying pan over medium heat, then cook for 4 minutes each side or until golden brown.
Form into patties, chill for 1 hour, then cook in hot pan.
Serve with fresh salad, lemon wedges and chipped potatoes,
then drizzle on some Homemade Sweet Chilli Sauce.