Pea and rainbow trout fishcakes

Recipe from: 14 January 2013
fishcakes

Ingredients 12
Servings 4
Time 00:10

Ingredients

  • 250
    g
    rainbow trout fillet
  • 250
    g
    firm white fish fillet
  • salt and freshly ground black pepper
  • 3
    sweet potatoes
  • 1
    cup
    frozen peas
  • 1
    Tbs
    chopped fresh parsley
  • 1
    Tbs
    chopped fresh basil
  • 1
    tsp
    dried chilli flakes
  • 2
    Tbs
    lemon juice
  • 2
    tsp
    lemon zest
  • 1/2
    cup
    grated parmesan/pecorino cheese
  • 1
    egg
 

Method

00:25
 
Pre-heat oven to 200°C. Place the fish on the shiny side of a large sheet of tinfoil, sprinkle with a pinch of salt and pepper.

Wrap up tightly and bake for 10-12 minutes, or until just cooked through, then remove and set aside to cool.

Meanwhile, peel, roughly cube and boil the potatoes for 15 minutes or until soft, adding in the peas for the last 2 minutes of cooking time. Drain the potatoes and peas, mash roughly and set aside to cool.

Fllake the fish into a bowl, then add in the mashed potato and peas, herbs, chilli, lemon juice, lemon zest and the egg. Season with salt and black pepper and mix until combined.

Shape the mixture into 10-12 golf-ball sized patties, just gently flattened, and lay them into a lightly greased baking dish, then sprinkle over the grated cheese. Refrigerate for about 15 minutes or until you are ready to cook.

Bake for 8-10 minutes, then turn on the grill for for a further 2-3 minutes or until the fishcakes are golden and crispy.

To make the watercress pesto: Blend all the ingredients together for 2–3 minutes, adding sugar and salt quantities to your liking.

Serve the fish cakes with crunchy fresh asparagus and watercress pesto on the side.

Note: These can be made the day before and left to chill in the fridge in an airtight container.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 

Read more on: recipe  |  fish and seafood  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.