A restaurant classic to delight your dinner table! Oak-smoked trout fish cakes are basted in low-carb sweet chilli sauce and laid over crunchy, lemony green beans and a mound of silky mash swirled with NOMU rub.
Classic Smoked Trout Fish Cakes
Classic Smoked Trout Fish Cakes
with sweet potato mash, zesty green beans & sweet chilli sauce
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- CarbSmart Sweet Chilli Sauce
- Fish
- Fresh Parsley
- Green Beans
- Lemon
- Lemons
- NOMU Roast Rub
- Smoked Trout Fish Cakes
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
STEAMY SWEET POTATO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
GET MASHING
When the sweet potato is cooked, transfer to a bowl, setting the pot of water aside for step 3. Pop a knob of butter or coconut oil (optional) into the potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Mix in the Roast Rub to taste, cover to keep warm, and set aside for serving.
STEAMY GREEN BEANS
Return the pot of water and colander to a medium-high heat and pop in the halved green beans. Cover and allow to steam for 4-5 minutes until cooked al dente. On completion, run under cold water to stop the cooking process. Place in a bowl and set aside.
WHILE THE BEANS ARE COOKING...
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish cakes on one side for 2 minutes until heated through and golden. Flip, baste the top with the sweet chilli sauce, and cook for a further 2 minutes until sticky. (They’re precooked, so only need to be heated up!) Remove from the pan on completion and set aside to rest until serving.
ZEST IT UP
Keeping any remaining sweet chilli juices in the pan, return it to the heat and add another drizzle of oil if necessary. Add in the green beans, some seasoning, and the Lemon juice and zest to taste. Toss together for about a minute until the beans are coated and fragrant.
SERVE IT UP
Make a bed of silky mash, side with the zesty green beans, and top with the saucy sweet chilli Fish cakes. Sprinkle with the chopped parsley and garnish with a Lemon wedge. What a delish fish dish!
STEAMY SWEET POTATO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
GET MASHING
When the sweet potato is cooked, transfer to a bowl, setting the pot of water aside for step 3. Pop a knob of butter or coconut oil (optional) into the potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Mix in the Roast Rub to taste, cover to keep warm, and set aside for serving.
STEAMY GREEN BEANS
Return the pot of water and colander to a medium-high heat and pop in the halved green beans. Cover and allow to steam for 4-5 minutes until cooked al dente. On completion, run under cold water to stop the cooking process. Place in a bowl and set aside.
WHILE THE BEANS ARE COOKING...
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish cakes on one side for 2 minutes until heated through and golden. Flip, baste the top with the sweet chilli sauce, and cook for a further 2 minutes until sticky. (They’re precooked, so only need to be heated up!) Remove from the pan on completion and set aside to rest until serving.
ZEST IT UP
Keeping any remaining sweet chilli juices in the pan, return it to the heat and add another drizzle of oil if necessary. Add in the green beans, some seasoning, and the Lemon juice and zest to taste. Toss together for about a minute until the beans are coated and fragrant.
SERVE IT UP
Make a bed of silky mash, side with the zesty green beans, and top with the saucy sweet chilli Fish cakes. Sprinkle with the chopped parsley and garnish with a Lemon wedge. What a delish fish dish!
STEAMY SWEET POTATO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
GET MASHING
When the sweet potato is cooked, transfer to a bowl, setting the pot of water aside for step 3. Pop a knob of butter or coconut oil (optional) into the potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Mix in the Roast Rub to taste, cover to keep warm, and set aside for serving.
STEAMY GREEN BEANS
Return the pot of water and colander to a medium-high heat and pop in the halved green beans. Cover and allow to steam for 4-5 minutes until cooked al dente. On completion, run under cold water to stop the cooking process. Place in a bowl and set aside.
WHILE THE BEANS ARE COOKING...
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish cakes on one side for 2 minutes until heated through and golden. Flip, baste the top with the sweet chilli sauce, and cook for a further 2 minutes until sticky. (They’re precooked, so only need to be heated up!) Remove from the pan on completion and set aside to rest until serving.
ZEST IT UP
Keeping any remaining sweet chilli juices in the pan, return it to the heat and add another drizzle of oil if necessary. Add in the green beans, some seasoning, and the Lemon juice and zest to taste. Toss together for about a minute until the beans are coated and fragrant.
SERVE IT UP
Make a bed of silky mash, side with the zesty green beans, and top with the saucy sweet chilli Fish cakes. Sprinkle with the chopped parsley and garnish with a Lemon wedge. What a delish fish dish!
STEAMY SWEET POTATO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
GET MASHING
When the sweet potato is cooked, transfer to a bowl, setting the pot of water aside for step 3. Pop a knob of butter or coconut oil (optional) into the potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Mix in the Roast Rub to taste, cover to keep warm, and set aside for serving.
STEAMY GREEN BEANS
Return the pot of water and colander to a medium-high heat and pop in the halved green beans. Cover and allow steam for 4-5 minutes until cooked al dente. On completion, run under cold water to stop the cooking process. Place in a bowl and set aside.
WHILE THE BEANS ARE COOKING...
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish cakes on one side for 2 minutes until heated through and golden. Flip, baste the top with the sweet chilli sauce, and cook for a further 2 minutes until sticky. (They’re precooked, so only need to be heated up!) Remove from the pan on completion and set aside to rest until serving.
ZEST IT UP
Keeping any remaining sweet chilli juices in the pan, return it to the heat and add another drizzle of oil if necessary. Add in the green beans, some seasoning, and the Lemon juice and zest to taste. Toss together for about a minute until the beans are coated and fragrant.
SERVE IT UP
Make a bed of silky mash, side with the zesty green beans, and top with the saucy sweet chilli Fish cakes. Sprinkle with the chopped parsley and garnish with a Lemon wedge. What a delish fish dish!
Frequently Asked Questions
What is the preparation time for Classic Smoked Trout Fish Cakes?
The preparation time for Classic Smoked Trout Fish Cakes with sweet potato mash, zesty green beans & sweet chilli sauce is between 20 and 30 minutes.
What is the total time required to make Classic Smoked Trout Fish Cakes with sweet potato mash, zesty green beans & sweet chilli sauce?
The total time required to make Classic Smoked Trout Fish Cakes with sweet potato mash, zesty green beans & sweet chilli sauce is between 35 and 50 minutes.
How many servings does Classic Smoked Trout Fish Cakes provide?
4 servings
What are the main ingredients in Classic Smoked Trout Fish Cakes?
CarbSmart Sweet Chilli Sauce, Fish, Fresh Parsley, Green Beans, Lemon, Lemons, NOMU Roast Rub, Smoked Trout Fish Cakes, Sweet Potato
What is the nutritional information of Classic Smoked Trout Fish Cakes?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Classic Smoked Trout Fish Cakes?
SERVE IT UP: Make a bed of silky mash, side with the zesty green beans, and top with the saucy sweet chilli fish cakes. Sprinkle with the chopped parsley and garnish with a lemon wedge. What a delish fish dish! ZEST IT UP: Keeping any remaining sweet chilli juices in the pan, return it to the heat and add another drizzle of oil if necessary. Add in the green beans, some seasoning, and the lemon juice and zest to taste. Toss together for about a minute until the beans are coated and fragrant. STEAMY SWEET POTATO: Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. GET MASHING: When the sweet potato is cooked, transfer to a bowl, setting the pot of water aside for step 3. Pop a knob of butter or coconut oil (optional) into the potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Mix in the Roast Rub to taste, cover to keep warm, and set aside for serving. STEAMY GREEN BEANS: Return the pot of water and colander to a medium-high heat and pop in the halved green beans. Cover and allow to steam for 4-5 minutes until cooked al dente. On completion, run under cold water to stop the cooking process. Place in a bowl and set aside. WHILE THE BEANS ARE COOKING...: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish cakes on one side for 2 minutes until heated through and golden. Flip, baste the top with the sweet chilli sauce, and cook for a further 2 minutes until sticky. (They’re precooked, so only need to be heated up!) Remove from the pan on completion and set aside to rest until serving.
What should be prepared from my kitchen to make Classic Smoked Trout Fish Cakes?
CarbSmart Sweet Chilli Sauce, Fish, Fresh Parsley, Green Beans, Lemon, Lemons, NOMU Roast Rub, Smoked Trout Fish Cakes, Sweet Potato
How many calories does Classic Smoked Trout Fish Cakes have?
calories
How much fat content does Classic Smoked Trout Fish Cakes have?
grams
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