I have developed this recipe for grilled trout fish cakes having cooked a load of trout for my Dad's birthday party and found that I had a few leftover.
To my mind what makes these fish cakes special over and above others is the fantastic array of colors you get from the fish and the green chives all wrapped up in the white potato.
To cook the trout I used a very simple method of wrapping the trout up in wet newspaper but you can do this recipe starting with the raw fish filet and just grill it over medium heat for 15 minutes until cooked and nicely flakey.
TIP - I use a Teflon BBQ mat lightly brushed in oil so that the fish cakes don't stick and they're easy to flip.
Serves:- 8 people
Preparation Time:- 20 minutes
Cooking Time:- 20 minutes
Total Time:- 40 minutes
Allergens in this recipe include egg and gluten.
When your trout is cooked allow it to cool a little and then flake it with a fork taking care not to completely mash it.
Place the mashed potato in a bowl, add the flaked trout and chopped chives and then fold it in. Add the egg yolk and season generously then continue to fold until everything is mixed well.
With your hands form the mix into patties and dust in the flour.
Beat up the other two eggs, dip in your floured patties in the beaten egg and roll in the breadcrumbs. Now repeat by dipping the pattie in the egg for a second time and rolling in breadcrumbs for a second time too.
Doing this double coating of breadcrumbs really makes all the difference in terms of the crispy outer shell of the fishcake.
Grill for 10 minutes on each side over medium heat until the cakes are lightly brown and the surface is crispy. Remember that the fishcake filling is already cooked so all this final grilling does is warm everything through and add color and texture to the outside of the cake.