Delight in the wholesome goodness of our Gluten-Free Herby Smoked Trout Fish Cakes, a perfect blend of nutrition and flavour.

Method

Step 1

Steam potatoes in their skins until tender, around 20 minutes. Place butter and a drizzle of olive oil in a pan over a medium heat and allow to melt. When slightly bubbling, add the crushed garlic and sweat until translucent but not brown. Add the sliced spring onions and dill and toss until coated in the garlic butter; remove from the heat and add the zest of the lemon and season to taste.

Step 2

Once the potatoes are steamed, allow to cool and remove the skins by scraping with the back of a butter knife. Place the potatoes into a large bowl and crush roughly with a fork. Add the trout, the lemon zest, herb butter mix & the flour; stir gently until all the ingredients are well mixed.

Step 3

Form handfuls (150g/6oz of the mixture) into circular cakes, ten in total. Refrigerate the cakes to set for about 15 minutes & heat a deep fat fryer to 190°C/375°F.

Step 4

While the cakes are chilling, set out a shallow bowl of flour for dusting, a shallow bowl of the beaten eggs & a shallow dish of crumbs. Remove the cakes from the fridge & begin to assemble them for frying. Firstly dust the cakes in flour, then dip them into the egg, allow excess liquid to drip off, & then coat in the gluten-free crumb. Fry in batches & cook each batch for six to nine minutes (depending on the thickness of the cakes) until the core has become heated through.

Step 5

Enjoy and serve — a good accompanying side dish would be Mash Direct Red Cabbage & Beetroot as its sweet/sour flavour profile would complement the smokiness of the cake.