Trout Cakes

I was out recently fishing and caught the trout pictured below. Happy days says I, the perfect excuse to try out my new fish kettle!
We make fish cakes quite a bit and serve them with a salad and some sweet chili jam and they always go down well.

I cooked the trout in a bottle of white wine topped up with some water along with onions garlic and some herbs. The principal is the same no matter what fish you are cooking in a fish kettle. You bring it to the boil, then simmer for 5 minutes and take it off the heat and allow to cool by which time the fish is cooked to perfection!

Next take the meat off the fish making sure there are no bones and make up the cakes.

This is the recipe I follow:

450g cooked deboned fish
grated rind and juice of 1 lime

4 spring onions finely chopped

1 red chili deseeded and finely chopped

1 teaspoon grated fresh ginger

1 teaspoon crushed garlic

3 tablespoons coriander leaves

3 tablespoons mayonnaise

125g white breadcrumbs

salt and pepper

Mix the fish, lime rind and juice, spring onions, chili, ginger, garlic, chopped coriander, mayonnaise, and breadcrumbs until they make a smooth paste (make sure to mix really well). Season to taste.

Divide the mixture into 12 equal portions, make them into balls and then flatten the balls to make the cakes.

Heat the frying pan and add some oil. Cook for 3 to 4 minutes on each side until golden brown.

Job Done!