Smashed pea and trout fishcakes

Recipe from: 30 September 2013
recipes fish cakes baking

Ingredients 10
Servings 4
Time 00:25

Ingredients

  • 200
    g
    firm white fish fillet (hake)
  • 200
    g
    rainbow trout
  • salt and freshly ground black pepper
  • 3
    medium-sized sweet potatoes
  • 1
    cup
    frozen peas
  • 1
    Tbs
    chopped fresh parsley
  • 1
    Tbs
    chopped fresh basil
  • 1
    Tbs
    lemon juice
  • 2
    tsp
    lemon zest
  • 1
    egg - lightly beaten
 

Method

00:40
 
Pre-heat oven to 200ºC.

Place the fish on the shiny side of a large sheet of tin foil, 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, halve and boil the potatoes with their skins on for 15 minutes or until soft, adding in the peas for the last 2 minutes of cooking time.

Drain the potatoes and peas, allow the potatoes to cool and steam for a few minutes and then remove the skins, season with salt and pepper and mash roughly.

Into a bowl, flake the fish, then add in the mashed potato and peas, herbs, 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.

Refrigerate for about 15 minutes to firm up a little or until you are ready to cook.

In a pre-heated 220ºC oven bake for 8-10 minutes or until golden.

If you'd like a crisper finish, then turn on the grill for for the last 2-3 minutes.

Serve immediately.

Recipe reprinted with permission of Sarah Graham.

 

Read more on: lucky star
 

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.