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Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

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Trout Fishcakes

Published on January 16, 2013 • Last updated September 19, 2014 by Elizabeth Atia
trout-fishcakes1

We had a new neighbour move in next door to us early in 2012. He’s an elderly ex-whaler with a passion for trout fishing. Within the span of a week, during the summer, he’d brought to us no fewer than 24 trout! A few of them were eaten, fresh, but 19 of them ended up in the freezer. Fish only keep for 6 months in the freezer so it’s nigh time they got eaten up!

However, trout contain 8 hundred million gazillion tiny little bones! As a child I remember being put off eating fish because of fear of getting a fishbone stuck in my throat. That and the fact fish was never served up in a palatable manner (I’m cringing at the memories). It wasn’t until I moved to Shetland and had children of my own that I began to experiment with fish. It’s a work in progress – shellfish is still something I have a natural aversion to. Maybe one day… in the meantime, how can I say no to the fish my elderly neighbour brings to me when it brings him such happiness to catch them!

exwhaler

I made this fishcake recipe for my children and it went down a treat. I have to say I did spend at least a half an hour dutifully going over the trout flakes to make sure not one single bone remained. It’s a bit of a laborious task, but they ate them, willingly! The cornflake crunch coating idea was taught to me by the head chef at a children’s summer camp in Canada I used to work at in my teens (as assistant cook). It really does give a delightful crunch to the outside of a fluffy cake. These go particularly well with homemade parsley sauce and a salad, or even steamed spinach and good grinding of Shetland seaweed sprinkle over the top.

Trout Fishcakes
by Elizabeth
Pink flecked fishcakes with a lovely golden, crunchy coating.
Ingredients
  • 3 loch trout, cleaned and gutted
  • 400 grams leftover mashed potatoes
  • 1 tbsp parsley
  • 1 clove garlic
  • salt & freshly ground black pepper
  • 1 egg, beaten
  • 30 grams plain flour
  • 2 large handfuls cornflakes, crushed
  • vegetable oil, for frying
Instructions
1. Preheat oven to 180 C
2. Wrap whole trout in a foil tent and bake for 20 minutes.
3. Remove from oven, unwrap foil and allow trout to cool until it can be handled.
4. Finely flake the flesh, being careful to remove all the bones.
5. Place fish, potatoes, garlic and parsley in a bowl. Mix until thoroughly combined. Season well.
6. Form into 12 small fishcakes. Dredge each fishcake in plain flour and set aside.
7. Beat the egg with a tbsp of water. Dip each fishcake in the egg and then coat in the crushed cornflakes.
8. Fill a frying pan to a depth of 1 cm with vegetable oil. Heat until very hot.
9. Fry the fishcakes on both sides for a few minutes, until golden brown. Drain on kitchen towel and serve immediately.
Details

Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Yield: 12 small fishcakes

I am including this recipe in Turquoise Lemons’ No Waste Food Challenge, a round-up of recipes designed to use up leftovers. This month it’s all about using up leftover mashed potatoes and it’s being hosted by myself.

I have also submitted this recipe to the MumsNet Bloggers Frugal Food round-up for January 2013. It’s a blog hop, so do go and see what the other Mums have been cooking in their kitchen!

Category: Fin & Shell, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Nigel Slater’s Slow Cooked Lamb (Shetland Produce)
Next Post: Vegan Chocolate Truffles (Sugar Free) »

Reader Interactions

Comments

  1. Brianna

    June 28, 2018 at 10:34 am

    wow,yahmmyyy,trout.I like fishcake.awesome recipe!!!

    Reply
  2. Tim

    April 4, 2018 at 5:53 am

    If you pre-cook the trout a bit, you can lift out all the bones. Sort of a trick. I don’t know how that would affect your recipe though.

    Reply
  3. Platter Talk

    January 10, 2017 at 11:38 pm

    What a beautiful story and recipe. Sounds deeelish!

    Reply
  4. Martina Evans

    October 14, 2015 at 1:26 pm

    Delicious! I love trout, it’s one of my favorite fishes to eat. I’m glad that you’ve made a new way/recipe for me to eat and enjoy it.

    Reply
  5. Herbert Appleby

    September 15, 2015 at 10:59 pm

    What a great earthy orange colour you have made these.

    Reply
  6. David Jackson

    January 18, 2015 at 11:14 am

    They look so tasty

    Reply
  7. DANIELLE VEDMORE

    November 2, 2014 at 8:24 pm

    Yummy I love trout! One of my favourite fishes :0

    Reply
  8. Debbie Skerten

    October 25, 2014 at 9:30 am

    My Dad used to make Haddock fishcakes when I was a little girl. Lovely memories. Thanks for the recipe.

    Reply
  9. Sam Williams

    October 21, 2014 at 12:58 pm

    I agree, removing all the bones is a real chore, but the taste of fresh trout makes it worth it

    Reply
  10. rebecca nisbet

    September 10, 2014 at 7:31 pm

    mmmm!!! love trout, gorgeous recipe!!!

    Reply
  11. Heather Haigh

    August 25, 2014 at 10:03 am

    I adore trout. My hubby is absolutely paranoid about fish bones so I have spent many an hour laboriously pin-boning them. I have made fishcakes before but never used crushed cornflakes – great idea and I have gluten free ones in the cupboard – Oh yes I shall give this a go.

    Reply
  12. glenn hutton

    June 14, 2014 at 12:20 pm

    Home made fish cakes – how nice!

    Reply
  13. My Golden Pear

    January 17, 2013 at 10:43 pm

    24 trout! What a lovely neighbour. Home made fish cakes are always a treat.

    Reply
  14. upallhours

    January 17, 2013 at 7:47 pm

    Hello! This has made my mouth water!
    Will be trying this recipe for sure (well my other half will, he is the chef in the house!)

    Sam

    Reply
    • Elizabeth

      January 17, 2013 at 8:54 pm

      Ooh I hope you do and I hope you enjoy them! The crunch coating works really, really well – especially when served with the parsley sauce. It’s a comfort food of mine. 🙂

      Reply
  15. belleau kitchen

    January 16, 2013 at 5:41 pm

    oh man, we have a trout stream at the bottom of the hill and I tell you what… tomorrow I am going fishing!… I love your fishcakes, they are adorable. x

    Reply
    • Elizabeth

      January 16, 2013 at 6:25 pm

      Good luck with your fishing tomorrow, do share some photos of your catch! 🙂

      Reply

Trackbacks

  1. Ten Fantastic Fish Recipes | Foodies 100 says:
    September 5, 2014 at 9:00 am

    […] I have a friend who goes fly fishing a lot and always comes back with lots of trout. I am looking for new ways to cook trout and here is a nice one from Elizabeth’s Kitchen Diary for trout fish cakes. […]

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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