We’ve put a delicious new twist on an old classic. Homemade smoked trout fishcakes are loaded with sweet potato, which is perfectly complemented by fresh herbs, spring onion, capers and lemon zest. Served with a charred broccoli & feta salad and silky crème fraîche for dunking. It’s absolutely fabulous!
Homemade Smoked Trout Fishcakes
Homemade Smoked Trout Fishcakes
with charred broccoli, capers, feta & pecan nut salad
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Broccoli Florets
- Capers
- Cornflour
- Creme Fraiche
- Danish-style Feta
- Fish
- Fresh Parsley
- Green Leaves
- Lemon
- Lemons
- Pecan Nuts
- Smoked Trout Ribbons
- Spring Onion
- Spring Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
SWEET TATERS
Preheat the oven to 200°C. Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a bowl. Mash with a fork or potato masher and set aside to cool in the fridge for at least 10 minutes.
PREPARATION STATION
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. Roughly chop the trout ribbons. Loosen the crème fraîche with a splash of water and a squeeze of Lemon juice.
HI, SWEETCAKES!
When the sweet potato has cooled, add the trout, ½ the parsley, ½ the spring onion, ½ the Capers, the lemon zest (to taste), the corn flour, and a sprinkle of pepper to the bowl. Mix until combined. Wet your hands slightly to prevent the mixture from sticking to them and roll into 2-3 fishcakes per portion.
GOLDEN DELICIOUS
Place the fishcakes on a greased baking tray and lightly coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to the grill setting or the highest temperature and grill until golden brown and cooked through.
BROC MY WORLD
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Season and set aside.
GREEN MACHINE
In a salad bowl, combine the broccoli, the green leaves, the remaining Capers, the feta, the nuts, a squeeze of lemon juice, seasoning, and a drizzle of olive oil. Toss until combined.
DIVINE!
Plate up the homemade fishcakes. Side with the charred broccoli salad. Garnish with the remaining parsley and spring onion. Serve with the crème fraîche for dunking. Well done, Chef!
SWEET TATERS
Preheat the oven to 200°C. Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a bowl. Mash with a fork or potato masher and set aside to cool in the fridge for at least 10 minutes.
PREPARATION STATION
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. Roughly chop the trout ribbons. Loosen the crème fraîche with a splash of water and a squeeze of Lemon juice.
HI, SWEETCAKES!
When the sweet potato has cooled, add the trout, ½ the parsley, ½ the spring onion, ½ the Capers, the lemon zest (to taste), the corn flour, and a sprinkle of pepper to the bowl. Mix until combined. Wet your hands slightly to prevent the mixture from sticking to them and roll into 2-3 fishcakes per portion.
GOLDEN DELICIOUS
Place the fishcakes on a greased baking tray and lightly coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to the grill setting or the highest temperature and grill until golden brown and cooked through.
BROC MY WORLD
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Season and set aside.
GREEN MACHINE
In a salad bowl, combine the broccoli, the green leaves, the remaining Capers, the feta, the nuts, a squeeze of lemon juice, seasoning, and a drizzle of olive oil. Toss until combined.
DIVINE!
Plate up the homemade fishcakes. Side with the charred broccoli salad. Garnish with the remaining parsley and spring onion. Serve with the crème fraîche for dunking. Well done, Chef!
SWEET TATERS
Preheat the oven to 200°C. Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a bowl. Mash with a fork or potato masher and set aside to cool in the fridge for at least 10 minutes.
PREPARATION STATION
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. Roughly chop the trout ribbons. Loosen the crème fraîche with a splash of water and a squeeze of Lemon juice.
HI, SWEETCAKES!
When the sweet potato has cooled, add the trout, ½ the parsley, ½ the spring onion, ½ the Capers, the lemon zest (to taste), the corn flour, and a sprinkle of pepper to the bowl. Mix until combined. Wet your hands slightly to prevent the mixture from sticking to them and roll into 2-3 fishcakes per portion.
GOLDEN DELICIOUS
Place the fishcakes on a greased baking tray and lightly coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to the grill setting or the highest temperature and grill until golden brown and cooked through.
BROC MY WORLD
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 7-8 minutes. Season and set aside.
GREEN MACHINE
In a salad bowl, combine the broccoli, the green leaves, the remaining Capers, the feta, the nuts, a squeeze of lemon juice, seasoning, and a drizzle of olive oil. Toss until combined.
DIVINE!
Plate up the homemade fishcakes. Side with the charred broccoli salad. Garnish with the remaining parsley and spring onion. Serve with the crème fraîche for dunking. Well done, Chef!
SWEET TATERS
Preheat the oven to 200°C. Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a bowl. Mash with a fork or potato masher and set aside to cool in the fridge for at least 10 minutes.
PREPARATION STATION
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. Roughly chop the trout ribbons. Loosen the crème fraîche with a splash of water and a squeeze of Lemon juice.
HI, SWEETCAKES!
When the sweet potato has cooled, add the trout, ½ the parsley, ½ the spring onion, ½ the Capers, the lemon zest (to taste), the corn flour, and a sprinkle of pepper to the bowl. Mix until combined. Wet your hands slightly to prevent the mixture from sticking to them and roll into 2-3 fishcakes per portion.
GOLDEN DELICIOUS
Place the fishcakes on a greased baking tray and lightly coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to the grill setting or the highest temperature and grill until golden brown and cooked through.
BROC MY WORLD
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 7-8 minutes. Season and set aside.
GREEN MACHINE
In a salad bowl, combine the broccoli, the green leaves, the remaining Capers, the feta, the nuts, a squeeze of lemon juice, seasoning, and a drizzle of olive oil. Toss until combined.
DIVINE!
Plate up the homemade fishcakes. Side with the charred broccoli salad. Garnish with the remaining parsley and spring onion. Serve with the crème fraîche for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Homemade Smoked Trout Fishcakes?
The preparation time for Homemade Smoked Trout Fishcakes with charred broccoli, capers, feta & pecan nut salad is between 35 and 50 minutes.
What is the total time required to make Homemade Smoked Trout Fishcakes with charred broccoli, capers, feta & pecan nut salad?
The total time required to make Homemade Smoked Trout Fishcakes with charred broccoli, capers, feta & pecan nut salad is between 50 and 65 minutes.
How many servings does Homemade Smoked Trout Fishcakes provide?
4 servings
What are the main ingredients in Homemade Smoked Trout Fishcakes?
Broccoli Florets, Capers, Cornflour, Creme Fraiche, Danish-style Feta, Fish, Fresh Parsley, Green Leaves, Lemon, Lemons, Pecan Nuts, Smoked Trout Ribbons, Spring Onion, Spring Onions, Sweet Potato
What is the nutritional information of Homemade Smoked Trout Fishcakes?
Calories: 686, Carbs: 87 grams, Fat: grams, Protein: 25.4 grams, Sugar: 23.8 grams, Salt: 1278 grams
How do I prepare Homemade Smoked Trout Fishcakes?
SWEET TATERS: Preheat the oven to 200°C. Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a bowl. Mash with a fork or potato masher and set aside to cool in the fridge for at least 10 minutes. HI, SWEETCAKES!: When the sweet potato has cooled, add the trout, ½ the parsley, ½ the spring onion, ½ the capers, the lemon zest (to taste), the corn flour, and a sprinkle of pepper to the bowl. Mix until combined. Wet your hands slightly to prevent the mixture from sticking to them and roll into 2-3 fishcakes per portion. PREPARATION STATION: Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. Roughly chop the trout ribbons. Loosen the crème fraîche with a splash of water and a squeeze of lemon juice. GOLDEN DELICIOUS: Place the fishcakes on a greased baking tray and lightly coat in oil. Bake in the hot oven, 15-20 minutes. In the final 5 minutes, turn the oven to the grill setting or the highest temperature and grill until golden brown and cooked through. BROC MY WORLD: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Season and set aside. GREEN MACHINE: In a salad bowl, combine the broccoli, the green leaves, the remaining capers, the feta, the nuts, a squeeze of lemon juice, seasoning, and a drizzle of olive oil. Toss until combined. DIVINE!: Plate up the homemade fishcakes. Side with the charred broccoli salad. Garnish with the remaining parsley and spring onion. Serve with the crème fraîche for dunking. Well done, Chef!
What should be prepared from my kitchen to make Homemade Smoked Trout Fishcakes?
Broccoli Florets, Capers, Cornflour, Creme Fraiche, Danish-style Feta, Fish, Fresh Parsley, Green Leaves, Lemon, Lemons, Pecan Nuts, Smoked Trout Ribbons, Spring Onion, Spring Onions, Sweet Potato
How many calories does Homemade Smoked Trout Fishcakes have?
686 calories
How much fat content does Homemade Smoked Trout Fishcakes have?
grams
Woolies Products in this dish
