Crispy Trout & Sweet Potato Fishcakes
Crispy Trout & Sweet Potato Fishcakes
Ingredients
- 1 tin of trout, drained and flaked
- 1 large sweet potato, boiled and mashed
- 1/4 cup breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for frying
Quick Steps
- In a bowl, mix the trout, mashed sweet potato, breadcrumbs, egg, salt, and pepper.
- Form into patties and coat lightly with breadcrumbs.
- Fry in a pan with olive oil until golden on both sides.
Serving Tip: Serve with a dollop of sour cream or a spicy mayo.
Detailed Steps
- Prepare the ingredients: Drain and flake the trout. Boil and mash the sweet potato until smooth.
- Mix the fishcakes: In a mixing bowl, combine the flaked trout, mashed sweet potato, breadcrumbs, beaten egg, salt, and pepper. Stir until all ingredients are well incorporated.
- Form the patties: Shape the mixture into small patties. Lightly coat each patty with additional breadcrumbs for extra crispiness.
- Fry the fishcakes: Heat olive oil in a frying pan over medium heat. Once hot, add the fishcakes and fry for about 3-4 minutes on each side or until golden brown and crispy.
- Serve: Remove from the pan and serve immediately with a dollop of sour cream or spicy mayo. Enjoy these delicious, comforting fishcakes as a main dish or a snack.
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