Smoked Trout Fishcakes

This is a midweek staple in my house as not only do the kids love it, so does my husband!

I always have a packet of smoked trout in the fridge ready for this dish - it lasts for weeks so I can have a beautiful seafood meal there waiting for when needed, which is very handy! I can flake it on its own and they now love it as is. I stock up on panko crumbs stored in the fridge ready for crumbing whether it be these fishcakes or schnitzel, or home-style fish n chips - they go super crunchy and can be found in most supermarkets now. So all I normally need is a few spare potatoes to whip this one up.

This makes a great big batch and can feed at least 8 kids, or you can freeze what you don't need, leave them rolled and ready but do not crumb. Or have the mix in a tub ready for rolling out next meal. 

Smoked Trout Fishcakes

4 large potatoes, for mashing

1 packet smoked trout that has two fillets

½ cup milk

20g butter

1 cup panko crumbs

Light olive oil for frying

Peel the potatoes, cut into even large pieces and place in a saucepan – fill with cold water until the potatoes are covered, add a good pinch of salt. Bring to the boil on high heat, then as soon as it is boiling turn the heat down and simmer for 10 minutes or so until they are soft when you pierce with a fork.

Drain the potatoes and place them back in the pan, add the milk and butter – some pepper if you like and a pinch of sea salt – mash til as smooth as you like with a potato masher – you can leave it a little lumpy if you like depending on what texture you all prefer, as these are to make fish cakes, not a side dish of mash.

Flake the trout through the mashed potato and give it a good even mix.

Lay a platter or large plate next to the mash and sprinkle over some panko crumbs, make pattie shapes in your hands and press into the crumbs, cover them with more panko on top, flip them and press them til all well coated with crumbs - set them aside for frying.

Bring a wide fry pan to medium heat, splash in olive oil to cover the base entirely and fry the patties in batches on both sides til nicely browned – you may need to add a little more oil once you flip them so they go nicely golden.

Clean the pan out between frying if crumbs left over as they will just burn when you add the next batch.

Serve with a salad or fresh vegetables. If adults are eating them too I like to add a dollop of natural yoghurt and some chill on the side.

Serves 8 kids