Fish Cakes
 
 
Simple fish cakes made with trout and potato, given an Asian twist.
Author:
Recipe type: Fish
Cuisine: European
Serves: 12 cakes or 4 servings
Ingredients
  • 1 large potato, cubed (mine was 10 oz)
  • 1 lb trout fillets, cooked, cooled and flaked (~3 cups)
  • 1 ½ tsp ginger, minced
  • ½ tsp red pepper flake
  • 1 tsp chives
  • ½ tsp lemon zest
  • ½ tsp onion powder
  • 1 egg, beaten
  • 1 cup fine bread crumbs
  • Olive oil, for frying
  • Sriracha Mayo, for serving
Instructions
  1. Cook cubed potato by pan frying or boiling until tender and soft enough to mash.
  2. Combine cooked potato with flaked fish. I used trout in this recipe, however white fish is more traditional. Mash slightly with a fork.
  3. Fold ginger through egg into the fish mixture.
  4. Divide mixture into 3 batches. Working with a single batch at a time, form into 4 patties and coat with bread crumbs.
  5. Heat a heavy bottomed skillet with just enough olive oil to coat the pan. Cook the first batch over medium low heat until golden on each side.
  6. Repeat steps 4 & 5 with remaining 2 batches.
  7. Serve with sriracha mayo and side salad. Each serving is 3 cakes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/fish-cakes/