Fish Cakes
Simple fish cakes made with trout and potato, given an Asian twist.
- Yield: 12 cakes or 4 servings
- Category: Fish
- Cuisine: European
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
- Cook cubed potato by pan frying or boiling until tender and soft enough to mash.
- Combine cooked potato with flaked fish. I used trout in this recipe, however white fish is more traditional. Mash slightly with a fork.
- Fold ginger through egg into the fish mixture.
- Divide mixture into 3 batches. Working with a single batch at a time, form into 4 patties and coat with bread crumbs.
- 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.
- Repeat steps 4 & 5 with remaining 2 batches.
- Serve with sriracha mayo and side salad. Each serving is 3 cakes.
Find it online: https://www.alisonsallspice.com/fish-cakes/