Smoked trout fish cakes with mushy peas
These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Low-fat, Super healthy, Heart healthy
- Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.
- Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.
- To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.
- Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp - you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.
PER SERVING
329 kcalories, protein 20g, carbohydrate 42g, fat 10 g, saturated fat 2g, fibre 8g, sugar 5g, salt 1.28 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1395637/
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Ingredients
- 600g potatoes , diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon , plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
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With just 10 minutes prep before it goes in the freezer, this is a smart yet easy way to end a meal
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Low-fat, Super healthy, Heart healthy
Ingredients
- 600g potatoes , diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon , plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
PER SERVING
329 kcalories, protein 20g, carbohydrate 42g, fat 10 g, saturated fat 2g, fibre 8g, sugar 5g, salt 1.28 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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26 June 2011
slicchic32 rated and commented on this recipe
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