Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Trout Fishcakes.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Trout Fishcakes.

    Post  Admin on Fri Apr 26, 2013 8:08 pm

    ■12 oz Cooked trout (can be grilled, poached, baked, etc - it doesn't matter)
    ■8 oz Creamed mashed potatoes (add milk or cream to ensure they're not too dry)
    ■1 Tablespoon chopped parsley (or a sprinkle of dried parsley)
    ■1 Clove Garlic (crushed and chopped or squeezed through a press)
    ■1 Egg
    ■Sprinkle of Salt and Pepper to taste

    For the coating
    ■1 Beaten Egg
    ■3 oz Dried breadcrumbs (or fresh breadcrumbs left to dry for 1-2 hours)

    First flake the cooked trout, removing any bones as you go. Then blend the trout in a mixer, or mash with a fork in a bowl, until the fish is smooth rather than chunky. Now combine the trout and other ingredients in a bowl, mixing well until you have a nice smooth mixture.

    To make the cakes, take a small handful of the mixture and shape it into a round ball, then pat the ball to flatten it into a disc about 1" (2.5cm) thick. Now dip each side into the beaten egg and press into the breadcrumbs to give an even coating.

    To cook, heat an even quantity of oil and butter in a pan and fry over a medium heat for 2-3 minutes on each side until golden brown.

      Current date/time is Sun Jul 22, 2018 1:54 pm