There are few things better than a good fish cake – they’re a one-dish doodle to make, not huge on effort and really pretty.
They’re freezer-friendly, kiddie-friendly, snack-friendly and glorious-meal-with-potato-wedges-friendly too.
I like to think of these little poppets as fish cakes with halos on.
I love the burst of colour that the smashed peas and fresh herbs add and the pinkness of the softly flaked trout. I also feel a little smugness with each bite, knowing that there’s little more holding them all together than some super-healthy low GL mashed sweet potato and a little egg.
Variations and tips
As always with a winning formula, the variations are almost endless.
1. Use only hake for a more budget-friendly version.
2. Add in fresh coriander instead of basil.
3. Add in a little fresh chilli for something more grown-up and spicy.
4. You can also make mini ones and serve them as snacks with a little sweet chilli or pesto dipping sauce.
5. Add in dried cumin and coriander and a little curry powder for some Indian flair and serve with a minted yoghurt.
RECIPE: Try this fabulous pea and trout fishcake recipe.
Sarah Graham is author of Bitten and blogs with us on Food24. Follow her on twitter @foodieliveshere.