Smoked trout frikkadels
|500.00 g||trout — smoked, fillets|
|300.00 g||potatoes — peeled and diced|
|60.00 ml||onion — finely chopped|
|45.00 ml||fresh Italian parsley — chopped|
|2.00||eggs — large, slighly beaten|
|1.00 bunch||fresh coriander — small bunch, chopped|
|5.00 ml||masala — roasted|
|1.00||lemon — or lime, juice only|
|50.00 ml||vegetable oil — for frying|
|12.00||limes — charred, to serve|
|1.00||eggs — hard-boiled, finely chopped|
|10.00 ml||Dijon mustard|
|15.00 ml||capers — drained|
Skin and flake the trout, discarding the bones.
Place in a large bowl and season generously with salt and freshly ground black pepper.
Cook the potato in boiling, salted water.
Drain well, mash and season with salt and freshly ground black pepper.
Mix in the fish, onion, parsley, turmeric, eggs, coriander and roasted masala, and flavour with the lemon or lime juice.
Form into patties and flatten between your palms.
Mix all the ingredients in a small bowl.
Shallow-fry the frikkadels in hot oil until crisp and well browned.
Drain using paper towels, and serve with the tartar sauce and charred limes.