A Fish Cake Fusion…

“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.

Ingredients:

• 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.

Method:

1. 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.
2. Peel and chop the potatoes, add to a pan of salted water and bring to the boil.
3. Place the colander over the pan of boiling potatoes, then reduce the heat to a simmer for 8-10 minutes.
4. Check the poached fish, it should be moist and flake easily, then set aside to cool.
5. Drain the potatoes, return to the pan to cool, then mash.
6. Remove any skin or dark flesh from the trout fillets.
7. 
Transfer the fish to a large bowl, add the spring onions, mashed potato, lime zest and stir to combine
8. Add the sweet chilli sauce and a little whisked egg to bind the mixture..
9. Divide into 4 portions, lightly shape into thick patties, dust with flour, then chill in the fridge for 1 hour to firm up.
10. 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.

Enjoy,

Frances 😋