Or, a week old but still fresher than anything you buy in the supermarket.Trout fishcakes
1 cup flaked thawed baked trout
1 cup flaked hot-smoked trout
1/4 cup thawed leftover watercress sauce
1 cup thawed leftover colcannon
1 egg
Mix together, form into patties, roll in panko, cover in clingfilm and refrigerate overnight to firm up. Next day, fry well on both sides in a splash of oil and serve with a warm mangetout salad.
3 comments:
Wow, you've done a lot with that trout
I need to get some trout, so many delicious recipes to try!
Kat - they were big fish!
Sam - do you fish at all?
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