Smoked Trout & Sweet Potato Fish Cakes Recipe
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Calories
150 kcal
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Course
Main Course
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Cuisine
International
Smoked Trout & Sweet Potato Fish Cakes Recipe
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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
- 5 medium sweet potato 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 to season
- black pepper to season
- 3 tablespoons cornflour or galeta unu, see notes below for coating
- 3 tablespoons sunflower oil (for frying)
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.
Nutrition Information
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Calories
150kcal
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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