Trout and Dill Fishcakes with Lemon Mayo
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Ingredients
- 300 g trout fillets
- 400 g potatoes
- 10 g fresh dill, chopped
- 2 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
- 2 tbsp mayonnaise
- 1 lemon
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 20.5 g
- Carbohydrate
- 22.6 g
- of which sugars
- 1.9 g
- Fat
- 15.2 g
- of which saturates
- 4.4 g
- Fibre
- 3.9 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach or steam the trout fillets for 5-6 minutes until just cooked through, then cool slightly and flake into large pieces, discarding the skin.
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Mix the mashed potato with the flaked trout, chopped dill, chopped spring onions and beaten egg, then season well.
- 4
Shape into eight small cakes and dust lightly with the plain flour.
- 5
Fry in the butter for 4-5 minutes on each side until golden and heated through.
- 6
Mix the mayonnaise with a squeeze of lemon juice.
- 7
Serve the fishcakes with the lemon mayonnaise.
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