Smoked Trout Fish Cakes With Mushy Peas
This recipe combines tender diced potatoes and flaked smoked trout to create flavorful fish cakes. The zesty lemon and hot horseradish add a bright and spicy kick, while the creamy mushy peas complement the crispy texture of the cakes. Perfect for a simple and satisfying meal!
— Constant Cookbook
Ingredients
- 600g potatoes , diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon , plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
Instructions
- Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.
- Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.
- To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.
- Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp – you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 329 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.28 milligram of sodium
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