Trout fishcakes

Courtesy Chef Jackie Cameron

*Makes 18

Photo by Karen Edward’s Photography
082 441 7429 / [email protected]
www.karenephotographysa.com / www.midlandsphotographers.wordpress.com

Ingredients

150 gr cooked trout, flaked
15 gr fresh fennel, chopped
250 gr mashed potatoes
125 ml breadcrumbs, dried
1 med onion, grated
1 whole egg
125 ml milk, full cream
2.5 ml Durban Masala
Salt and Pepper

Extras

125 ml breadcrumbs, dried
30 gr butter
30 ml sunflower oil

method

Mix all the ingredients together.
Portion out to 40 gr ball sizes.
Roll in extra breadcrumbs and push out neatly in a 5.5cm cutter.
Place in the fridge for a few minutes to allow firming.
Heat a non-stick pan, melt the butter and oil, sear the fishcakes on both sides.
Oven roast for 10 minutes at 160°C, turn over and cooked for 5 minutes.