Heart-healthy trout & dill fishcakes

Name: Heart-healthy trout & dill fishcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 280 g 2 Scottish trout fillets; 400 g essential Waitrose Mashed Potato; 5 salad onions, finely chopped; 2 tbsp capers, rinsed and roughly chopped; 35 g cornichons, finely chopped; 20 g pack dill, snipped; 2 lemons, 1 zested and juiced, the other in wedges; 1 tbsp olive oil; 220 g essential Waitrose Round Beans; 150 g essential Waitrose Baby Broad Beans, steamed, to serve

This hearty trout fishcake dish is accompanied by baby broad beans and round beans, finished off perfectly by a squeeze of fresh lemon juice.

3 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Pluschilling

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280g 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
150g essential Waitrose Baby Broad Beans, steamed, to serve

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.
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.
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.
Serve the fishcakes with the steamed vegetables and lemon wedges.

Typical values per serving when made using specific products in recipe