750g potatoes, peeled and quartered *
500g skinned rainbow trout fillets *
50g butter, melted *
85g watercress, finely chopped *
2 eggs, beaten *
200g dried breadcrumbs
3 tablespoons rapeseed oil *
2 teaspoons capers – finely chopped (optional)
Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool. Meanwhile, steam the trout for 8-10 minutes. Cool and flake. Add the trout flakes, melted butter, watercress, capers and seasoning to taste to the mashed potatoes and mix well. Form into eight cakes on a well-floured work surface. Chill for 15 minutes.
Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side.
Serve on a crisp mixed leaf and watercress salad topped with a spoonful of soured cream or caramelised onion chutney. *
* Available from your local producer at Hampshire Farmers’ Markets