Smoked Trout and Potato Cakes with Forking Mint
Serves 4 | Forking Mint Sauce
Ingredients
- 500 g floury potatoes, peeled
- 300 g hot-smoked trout, flaked
- 2 spring onions, sliced
- Zest of 1 lemon
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp oil
- 1/3 cup (80 ml) Forking Mint Sauce
- 1/2 cup sour cream
- Watercress, to serve
Method
1. Boil potatoes until tender, drain and mash. Cool slightly.
2. Fold in trout, spring onions, lemon zest and egg. Shape into 8 cakes and coat lightly in breadcrumbs.
3. Pan-fry in oil for 3–4 minutes per side until crisp and hot through.
4. Mix Forking Mint with sour cream and serve beside the cakes with watercress.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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