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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
1/2 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.
Nutritional
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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