Lemon and Dill Trout Fishcakes
12-16 Oz Cooked Trout
8-10 Oz Mashed Potatoes
1 Table Spoon Chopped dill
Salt and Pepper.
3-4 Oz Breadcrumbs
After removing all bones from the freshly cooked trout, flake the fish into small pieces either hand or using a fork. To the flaked trout add the mashed potatoes, dill and lemon juice and mix together. Again this is best by hand as you don’t want to over mix and break up the trout too much.
To make the fishcakes: Take a desert spoonful of the mixture and shape it into a small ball, then pat it out to your desired thickness. Arrange on a tray and allow to rest in fridge for about an hour.
Once out of the fridge dip in the beaten egg and toss in breadcrumbs and then fry in a pan with butter or oil. Cook for a couple of minutes per side or until golden brown all over.
Serve with green salad or French fries.