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    Hot smoked trout fish cakes with slaw

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    Hot smoked trout fish cakes with slaw

    Fish cakes are a great destination for leftover mash; this recipe also uses up
    the Savoy cabbage and salad onions from the previous recipe. If you don’t have mayonnaise in your fridge, use yogurt instead – just add some seasoning

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 4


    125g pack British hot smoked rainbow trout fillets
    About 750g mashed potato
    1 unwaxed lemon, zest of all, juice of ½, ½ in wedges
    ½ bunch salad onions, finely chopped
    Pinch dried dill (or 2 tsp finely chopped fresh dill)
    3 tbsp plain flour
    1 large egg, beaten
    85g dried breadcrumbs
    1 tbsp nonpareille capers, finely chopped
    5 tbsp mayonnaise
    ½ small Savoy cabbage, cored and finely sliced
    2 tbsp sunflower oil


    1 Roughly flake the trout into a large bowl, then add the mashed potato, ½ the lemon zest and all the juice, salad onions and dill; mix together until combined, then season. Put the flour on a plate, the beaten egg in a shallow bowl and the breadcrumbs on a serarate plate. Line a large baking tray with parchment. Shape the mixture into 8 equal-sized fish cakes. Dust each fish cake with flour, then dip into the egg and finally coat in the breadcrumbs. Put on the lined tray, cover and chill.

    2 Meanwhile, preheat the oven to low. In a large bowl, stir the capers and remaining zest into the mayonnaise with a squeeze of lemon juice; add the cabbage, mix well, then set aside. Heat a frying pan over a medium-high heat and add the oil. When hot, fry the fish cakes, in batches, for 4-5 minutes on each side until golden and piping hot throughout.

    3 Keep the cooked fish cakes warm in the oven while you fry the rest. When they are all done, divide between 4 plates. Serve at once with a handful of slaw and a lemon wedge.

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