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Trout and almond fishcakes
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A classic French pairing in fishcake form, these patties are coated in sunflower seeds and almonds, which provide omega-3 fats.
200g potato (about 1 small potato), peeled and cut into 2cm chunks
2 tbsp semi-skimmed milk
25g sunflower seeds
25g chopped almonds
265g pack Scottish loch trout fillets, skinned
2 garlic cloves, crushed
1 lemon, zested and cut in half
½ x 25g pack fl at leaf parsley, finely chopped, plus extra to serve
1 tbsp olive oil
200g Tenderstem broccoli
1. Put the potato in a small pan and cover with water. Cover, bring to the boil, then simmer for about 18 minutes, until tender. Drain, mash the potato with the milk, then set aside to cool a little. Meanwhile, lightly crush the sunfl ower seeds and almonds using a pestle and mortar, then tip onto a plate.
2. Flake the trout into a bowl, then mix with the mashed potato, garlic, lemon zest and parsley; season. With wet hands, form the mixture into 4 x 2.5cm-thick patties. Roll the patties in the seeds and almonds until lightly coated. Chill in the freezer for 10 minutes.
3. Heat ½ tbsp oil in a large frying pan over a medium heat and cook the fi sh cakes for 5 minutes on each side. Meanwhile, heat a griddle pan over a medium-high heat.
Typical values per serving:
High in omega 3 (804mg)
This recipe was first published in October 2020.