This hearty trout fishcake dish is accompanied by baby broad beans and round beans, finished off perfectly by a squeeze of fresh lemon juice.
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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
Energy | 1,317.96kJ/ 315kcals |
|---|---|
Fat | 16.1g |
Saturated Fat | 4.6g |
Carbohydrates | 21.7g |
Sugars | 4.7g |
Fibre | 0g |
Protein | 0g |
Salt | 1.3g |
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