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Heart-healthy trout & dill fishcakes
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280g pack 2 Scottish trout fillets
400g essential Waitrose Mashed Potato
5 salad onions, finely chopped
2 tbsp capers, rinsed and roughly chopped
35g cornichons, finely chopped
½ x 20g pack dill, snipped
2 lemons, 1 zested and juiced, the other in wedges
1 tbsp olive oil
220g essential Waitrose Round Beans and 150g essential Waitrose Baby Broad Beans, steamed, to serve
1. Preheat the grill to medium-high. Place the trout on a foil-lined baking tray and grill for 8 minutes. Set aside to cool, then thickly flake, discarding the skin.
2. In a large bowl, mix the mashed potato with the salad onions, capers, cornichons, dill, lemon zest and 2 tbsp juice. Fold through the trout, shape into 8 cakes and chill in the fridge for 15 minutes.
3. Heat the oil in a non-stick pan over a medium heat. Gently cook the fishcakes in 2 batches for 4–5 minutes on each side until golden brown and warmed through.
4. Serve the fishcakes with the steamed vegetables and lemon wedges.
Typical values per serving: