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Hot smoked trout fish cakes with slaw

Fish cakes are a great destination for leftover mash; this recipe also uses up
the Savoy cabbage and salad onions from the previous recipe. If you don’t have mayonnaise in your fridge, use yogurt instead – just add some seasoning

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Serves: 4

Ingredients

125g pack British hot smoked rainbow trout fillets
About 750g mashed potato
1 unwaxed lemon, zest of all, juice of ½, ½ in wedges
½ bunch salad onions, finely chopped
Pinch dried dill (or 2 tsp finely chopped fresh dill)
3 tbsp plain flour
1 large egg, beaten
85g dried breadcrumbs
1 tbsp nonpareille capers, finely chopped
5 tbsp mayonnaise
½ small Savoy cabbage, cored and finely sliced
2 tbsp sunflower oil

Method

1 Roughly flake the trout into a large bowl, then add the mashed potato, ½ the lemon zest and all the juice, salad onions and dill; mix together until combined, then season. Put the flour on a plate, the beaten egg in a shallow bowl and the breadcrumbs on a serarate plate. Line a large baking tray with parchment. Shape the mixture into 8 equal-sized fish cakes. Dust each fish cake with flour, then dip into the egg and finally coat in the breadcrumbs. Put on the lined tray, cover and chill.

2 Meanwhile, preheat the oven to low. In a large bowl, stir the capers and remaining zest into the mayonnaise with a squeeze of lemon juice; add the cabbage, mix well, then set aside. Heat a frying pan over a medium-high heat and add the oil. When hot, fry the fish cakes, in batches, for 4-5 minutes on each side until golden and piping hot throughout.

3 Keep the cooked fish cakes warm in the oven while you fry the rest. When they are all done, divide between 4 plates. Serve at once with a handful of slaw and a lemon wedge.