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Trout Cakes

Trout CakesTrout CakesTrout CakesTrout Cakes

Clearly this recipe can be done with salmon, kokanee, char or really any fish you want. I just like it with trout. The herbs are also open to improvisation; the combination I use is what I like. Serve these with a green salad or as the filling in a sandwich. 

Recipe by Hank Shaw on September 4, 2017

Prep time: PT30M

Cook time: PT15M

Total time: PT45M

Rating

4.97 stars (62 reviews)

Keywords

fish, kokanee, trout

Ingredients

Categories

Cuisine

Steps

  1. Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
  2. Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste. 
  3. Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes. 
  4. Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together. 
  5. Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot. 

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 585 kcal
  3. Carbohydrates: 25 g
  4. Protein: 31 g
  5. Fat: 40 g
  6. Saturated Fat: 22 g
  7. Cholesterol: 166 mg
  8. Sodium: 1041 mg
  9. Sugar: 4 g

Reviews