What are the main ingredients in Classic Smoked Trout Fish Cakes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

Classic Smoked Trout Fish Cakes

Name: Classic Smoked Trout Fish Cakes
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional)

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

with sweet potato mash, zesty green beans & sweet chilli sauce

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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)

Photo of Classic Smoked Trout Fish Cakes

Serves 1

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!

Sweet Potato - 250g
Green Beans - 100g
Smoked Trout Fish Cakes - 2
CarbSmart Sweet Chilli Sauce - 25ml
NOMU Roast Rub - 5ml
Lemon - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Green Beans - 200g
Smoked Trout Fish Cakes - 4
CarbSmart Sweet Chilli Sauce - 50ml
NOMU Roast Rub - 10ml
Lemon - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

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!

Sweet Potato - 500g
Green Beans - 200g
Smoked Trout Fish Cakes - 4
CarbSmart Sweet Chilli Sauce - 50ml
NOMU Roast Rub - 10ml
Lemon - 1
Fresh Parsley - 5g

Download the Recipe

Serves 4

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!