Name: Smoked trout potato cakes
Cook time: 70 min
Total time: 70 min
Ingredients: 1 kilogram sebago potatoes, peeled, chopped coarsely; 1 clove garlic, crushed; 1/4 cup (35g) plain flour; 2 eggs, beaten lightly; 1/2 cup coarsely chopped fresh coriander; 1 teaspoon sambal oelek; 1 teaspoon finely grated lime rind; 1 tablespoon lime juice; 2 whole smoked trout (390g), skin andbones removed, flaked coarsely

Smoked trout potato cakes

These tasty smoked trout fish cakes are delicious served with a big wedge of lime to squeeze all over them. With salad and bread on the side, they make a great lunch or light dinner.

Makes 12 Item

Cook

1H 10M

Ingredients

1 kilogram sebago potatoes, peeled, chopped coarsely

1 clove garlic, crushed

1/4 cup (35g) plain flour

2 eggs, beaten lightly

1/2 cup coarsely chopped fresh coriander

1 teaspoon sambal oelek

1 teaspoon finely grated lime rind

1 tablespoon lime juice

2 whole smoked trout (390g), skin andbones removed, flaked coarsely

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly oil two oven trays.

2.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl. Add garlic, flour, egg, coriander, sambal, rind and juice; stir to combine. Fold in trout.

3.Using floured hands, shape potato mixture into 12 patties; place patties on trays. Bake, uncovered, in oven about 30 minutes or until potato cakes are browned lightly. Serve with lime wedges and sweet chilli sauce, if you like.