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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Ingredients

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

Method

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.