Printer friendly version
-
Smoked trout fishcakes with treacle-cured bacon
- Prep time:
- 25 mins
- Cook time:
- 30 mins
- Serves:
- 4
Paul Merrett proves thrifty can still be tasty with his delicious food for a fiver fishcakes
Similar recipes
Ingredients
For the fishcakes
- 1 large smoked trout
- 100g mashed potato
- 100g plain flour
- 1 Egg
- 10g breadcrumbs
- vegetable oil, for deep-frying
For the roasted beetroot
For the dressing
- 1 egg yolk
- 2 tbsp grain Mustard
- 1 dash of Cider vinegar
- 1 pinch white Sugar
- 1 dash of vegetable oil
To serve
Method
1. For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.2. For the dressing -whisk all of the ingredients together.
3. For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind.
4. Roll into balls the size of a large hazelnut.
5. Coat the balls in the flour, egg and bread crumbs.
6. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.
7. Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
I saw this programme last night and the fishcakes looked delicious. I would however say they looked about ping pong ball sized (thats a table tennis sized ball) Hope that helps.
Large hazlenut sized balls seems pretty small to me, however I didn't see the show and could be wrong. Are you sure you have the right nut?!?