Trout and dill fish cakes

YOURS (UK) - - Brain Boosting Special -

Serves 4

Prep time 25 mins (In­clud­ing Chill­ing) Cook time 15 mins

2 trout fil­lets

400g (14oz) left­over mashed po­tato 5 spring onions, finely chopped

2 tbsp ca­pers, rinsed and roughly chopped 40g (1½oz) gherkins, finely chopped small bunch dill, snipped

2 lemons, 1 zested and juiced, the other cut into wedges

1 tbsp olive oil

200g (7oz) green beans

150g (5oz) broad beans

1. pre­heat the grill to medium-high. grill the trout on a lined tray for 8 mins. set aside to cool, then thickly flake, dis­card­ing the skin. 2. mix the mashed po­tato with the spring onions, ca­pers, gherkins, dill, le­mon zest and 2 tbsp juice. Fold through the trout, shape into 8 cakes and chill in the fridge for 15 min­utes. 3. heat the oil in a non-stick pan over a medium heat. Cook the fish­cakes in 2 batches for 4-5 mins on each side un­til golden brown and warmed through. 4. steam beans un­til ten­der and serve with the fish­cakes and le­mon wedges.

Per serv­ing: 277 cals, 11g fat (4g sat fat), 4g sugar, 0.3g salt

Recipe from Waitrose

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