Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams potatoes, peeled and chopped into chunks
- 2tablespoons milk
- 500grams smoked trout
- 1/2 bunch parsley, fresh, finely chopped
- 1/2 medium lemon, zest
- 2 cloves garlic, peeled and minced
- 50grams hazelnuts, finely chopped
- 2tablespoons olive oil
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
32.8grams
Fat
28.2grams
Carbs
11.2grams
Sugars
2.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Trout works wonderfully with toasty hazelnuts in this fishcakes recipe.
Method
Step 1 of 4
Place the potatoes in a large pot of water, bring to the boil and cook for 10-12 minutes. Drain well. Tip into a bowl and mash with the milk.
Step 2 of 4
Flake the smoked trout into the bowl with the potatoes and add parsley, lemon zest and garlic. Mix well to combine.
Step 3 of 4
Spread the finely chopped hazelnuts on a plate. Shape the potato mix into patties with your hands and coat each side with hazelnuts.
Step 4 of 4
Heat the oil in a non-stick pan on medium heat and cook the fishcakes for 3-4 minutes on each side until toasted and golden. Serve with extra lemon wedges and salad, if desired.
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