In the past few weeks, I have been surrounded by the joy of friends and family. As I sit down to write this post, with my friends and family in mind, I am realizing how quickly the holidays are approaching!! I like to over prepare for food events, with lots of research to find the best options for picky eaters, and special diets alike. I may not have any menu plans dreamed up yet, but at least I know my families leftovers will go to good use in today’s recipe, smoked trout fish cakes.
As a pescetarian, I don’t consume the normal thanksgiving turkey like most do. My family has in the past enjoyed gobbling down smoked trout instead! We make a big event out of smoking the trout, with drinks around the smoker out on the patio! Each fish from the freezer has a tag saying who caught it. At dinnertime, we enjoy sharing the trout we caught with each other. After a big meal like thanksgiving dinner, there are usually leftovers. My smoked trout fish cakes recipe is a great way to reinvent smoked trout leftovers into a new meal.
Variations on the smoked trout fish cakes recipe:
- Any kind of smoked or grilled fish will work in this recipe.
- Feeling adventurous? Try a sweet potato instead of the russet potato. Smokey and sweet are a great pair!
- You could try cilantro and lime zest instead of parsley and lemon zest for a little southwestern flair!
- Splash olive oil
- 1 large russet potato, diced
- ½ cup red onion, diced
- 4 garlic cloves, minced
- 1 lb smoked trout, flaked
- 1 large egg, beaten
- 1 cup whole wheat breadcrumbs
- 3 TBS fresh minced parsley
- ½ tsp fresh lemon zest
- ¼ tsp paprika
- ¼ tsp red pepper flake
- Mayonnaise, for serving
- In a large heavy bottomed skillet over medium heat, add olive oil and potato. Cook stirring occasionally for about 5 minutes.
- Add onion to the skillet and continue cooking until the potato is cooked through and golden brown, about 10-15 more minutes.
- In a large bowl combine cooked potato mixture with remaining ingredients. Divide mixture into 3 portions.
- Working with one portion at a time, shape 4 fish cakes into 2 inch patties. Place them in a hot skillet and cook until golden brown on each side, and heated through, about 6 minutes.
- Repeat with remaining portions. Makes 12 smoked trout fish cakes. Serve with mayonnaise.
