Smoked Trout & Sweet Potato Fish Cakes Recipe

Name: Smoked Trout & Sweet Potato Fish Cakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving
Ingredients: 5 medium sweet potatoes; 2 smoked trout; 1 bunch spring onions; 1 fresh chilli; 1 teaspoon paprika; 1/2 bunch flat leaf parsley; 1/2 bunch Dill; salt & pepper; 3 tablespoons corn flour; 3 tablespoons sunflower oil

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12
Calories
150 kcal
Course
Main Course
Cuisine
International

Smoked Trout & Sweet Potato Fish Cakes Recipe

Griffin Roy

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This smoked trout and sweet potato fish cakes recipe is both healthy & tasty. Serve with a salad for a lunch or an evening meal.

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Ingredients

Servings

5 medium sweet potatoes (peeled & cut into chunks)
2 smoked trout (around 250g, filleted & broken into chunks)
1 bunch spring onions (trimmed & finely chopped)
1 fresh chilli (finely chopped (optional))
1 teaspoon paprika
1/2 bunch flat leaf parsley (or coriander, stems removed & finely chopped)
1/2 bunch Dill (stems removed & roughly chopped)
salt & pepper (to season)
3 tablespoons corn flour (or galeta unu, see notes below for coating)
3 tablespoons sunflower oil (for frying)

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Instructions

Add your sweet potatoes to a pan of boiling water and cook for 10 minutes before draining and allowing to cool.
Meanwhile, add all other ingredients, except the oil and flour, to a mixing bowl and mix together, being careful not to let your smoked trout break down into flakes.
When your sweet potato has cooked, smash it into a rough mash and add to your mixture.
Stir everything together so that you have an even mix.
Now take golf ball sized pieces of mixture and roll into a ball in your hands before patting flat to form your fish cakes.
Keep going until you have used all the mixture and you have all your fish cakes.
Now coat your fish cakes in the corn flour or galeta unu. You can do this by sprinkling it over each side of your fish cakes on a large serving plate or by dipping them individually into the flour.
Heat your sunflower oil in a frying pan over a medium heat.
Now fry your fish cakes in batches leaving them to fry for 3-4 minutes on each side until golden and crisp.
Remove from the heat and serve immediately.

Notes

Our smoked trout and sweet potato fish cakes recipe makes 12 small to medium-sized fish cakes. Feel free to make them bigger if you like so that you have fewer fish cakes.
We used the Beauregards sweet potato with the purple-coloured skin and orange flesh. These are moister than other sweet potato varieties so that's why egg isn't necessary for the coating.
In Turkey, it is possible to buy Galeta Unu. Although this translates as bread crumbs, 'un' is the Turkish word for flour. Galeta Unu resembles a coarse flour and is perfect for giving foods a crispy coating when fried. You can use corn flour if you can't get Galeta Unu.
When you are frying your fish cakes, try to leave them in place before you flip them over so that they don't break up or lose their coating.
If you want to make your sweet potato fish cakes ahead of time, you can leave them in the fridge and even cook them the following day.