Crispy trout and dill fishcakes, packed with flavor and served with steamed broccoli and lime wedges.
Trout & Dill Crispy Fishcakes
Crispy trout and dill fishcakes, packed with flavor and served with steamed broccoli and lime wedges.
Equipment
- Frying pan
- grill
Ingredients
- 2 tbsp Capers chopped
- 10 g Dill ⅓ oz, chopped
- Grated rind and juice of 1 Lemon
- Lime wedges to serve
- 400 g Mashed potatoes
- 1 tbsp Olive oil
- 5 spring Onions finely chopped
- Steamed tenderstem broccoli to serve
- 300 g Trout fillets 10 oz
- Salt and pepper
Instructions
- Cook the trout fillets under a preheated hot grill for 4 minutes on each side until cooked through, then discard the skin, break the flesh into flakes, and place in a bowl.
- Add the mashed potatoes, spring onions, capers, dill, lemon rind, and 2 tablespoons of lemon juice.
- Season with salt and pepper.
- Shape into 8 cakes and chill for 20 minutes.
- Heat the oil in a frying pan and cook the fishcakes, in batches, for 4–5 minutes on each side or until golden and cooked through.
- Serve with steamed tenderstem broccoli and lime wedges.
Notes & Wine Advice
Serving Tip:
Serve immediately with steamed broccoli and lime wedges for a complete meal.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement the delicate flavors of the trout and dill.
Nutrition values
Calories: 320 kcal | Carbohydrates: 30 g | Protein: 20 g | Fat: 14 g | Sugar: 2 g