Smashed pea and trout fishcakes
|200 g||fish — white-flesh|
|200 g||coloured sprinkles|
|sea salt and freshly ground black pepper|
|3||sweet potatoes — medium|
|1 cup||peas — frozen|
|1 Tbs||fresh parsley — chopped|
|1 Tbs||fresh basil — chopped|
|1 Tbs||lemon juice|
|2 tsp||lemon — zest only|
|1||eggs — lightly beaten|
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.
Recipe reprinted with permission of Sarah Graham.