Smoked Trout Fishcakes

SpotX Wild Foods Recipe from Dorothy Reid
Prep:15 minutes Cook:15 minutes Difficulty:2

Ingrediants:

225 grams smoked trout, flaked
1 small onion, finely chopped
1-2 tablespoons oil
450 grams cold mashed potato
2-3 tablespoons chopped herbs
Salt and freshly-ground black pepper
Seasoned flour
1 egg, beaten
Dried breadcrumbs

Directions:

Soften the onion in the oil.
Add to the smoked trout, potato, herbs and seasoning, to taste.
Mix together well, then mould into fishcakes using your hands.
Coat well with the seasoned flour then cover with egg and breadcrumbs.
Bake in a hot oven 220°C for 10-15 minutes, turning once.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.