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    Heart-healthy trout & dill fishcakes

    • Preparation time: 10 minutes plus chilling
    • Cooking time: 20 minutes
    • Total time: 30 minutes plus chilling

    Serves: 4


    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.

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