Smoked trout fish cakes with mushy peas
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 2.5 out of 5.2 ratingsRate
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These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
600g potatoes
diced
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2 tbsp hot horseradish
(we used English Provender)
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200g smoked trout
fillets, flaked
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zest and juice 1 lemon
plus extra lemon wedges to serve
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25g plain flour
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400g frozen peas
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100ml 3 and a half fl oz hot vegetable stock
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1 tbsp vegetable oil
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Nutrition: per serving
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kcal329
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fat10g
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saturates2g
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carbs42g
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sugars5g
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fibre8g
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protein20g
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salt1.28g
low
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
Recipe from Good Food magazine, July 2011
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A star rating of 2.5 out of 5.2 ratings
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