hot smoked trout and beetroot fish cakes with horseradish yoghurt
400g can chickpeas (garbanzos), rinsed and drained 2 beetroot (500g), peeled and grated
2 tablespoons lemon thyme leaves, chopped 2 tablespoons chopped chives
½ cup (50g) quinoa flakes sea salt and cracked black pepper
200g hot smoked trout, flaked
1 tablespoon extra virgin olive oil red vein sorrel leaves, to serve horseradish yoghurt ½ cup (140g) natural Greek-style (thick) yoghurt 2 teaspoons store-bought horseradish Place the chickpeas in a large bowl and crush with a fork. Add the beetroot, thyme, chives, egg, quinoa f lakes, salt and pepper and mix well to combine. Add the trout and mix until just combined.
Heat the oil in a large non-stick frying pan over medium heat. Working in batches, add ¼-cupfuls of the mixture, f lattening slightly, and cook for 2–3 minutes each side or until golden.
While the fish cakes are cooking, make the horseradish yoghurt. Place the yoghurt, horseradish and pepper in a small bowl and mix to combine.
Serve the fish cakes with the horseradish yoghurt and red vein sorrel. SERVES 4.