Season: All Year Round 

Trout & Watercress Fish Cakes

Ingredients :

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)


Method :

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