A restaurant classic to delight your dinner table! Smoked trout fishcakes rest on a bed of silky sweet potato mash, swirled with herbs and spices for flavour complexity. With crunchy, lemony green beans, flecks of fresh parsley, and dollops of sweet chilli sauce.
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: 30 - 45 minutes
Ingredients:
- CarbSmart Sweet Chilli Sauce
- Fish
- Fresh Parsley
- Green Beans
- Lemon
- 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.
STEAMY GREEN BEANS
When the sweet potato is cooked, transfer to a bowl, reserving the water in the pot. Cover the sweet potato and set aside to keep warm. Return the pot and colander to the heat and pop in the halved green beans. Steam for 4-5 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
FRY THE FISH CAKES
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.
MASH IT UP
Pop a knob of butter or coconut oil (optional) into the sweet potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Season with the Roast Rub to taste and mix until combined. Toss the green beans with a drizzle of oil, some seasoning, and the lemon zest and juice to taste.
SERVE IT UP
Make a bed of silky mash and side with the zesty green beans. Top with the trout fish cakes and spoon over any sweet chilli sauce from the pan. Sprinkle with the fresh, chopped parsley and serve with a lemon wedge. Delish!
Sweet Potato - 250g
Green Beans - 100g
Smoked Trout Fish Cakes - 2
CarbSmart Sweet Chilli Sauce - 15ml
NOMU Roast Rub - 5ml
Lemon - 1
Fresh Parsley - 3g
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.
STEAMY GREEN BEANS
When the sweet potato is cooked, transfer to a bowl, reserving the water in the pot. Cover the sweet potato and set aside to keep warm. Return the pot and colander to the heat and pop in the halved green beans. Steam for 4-5 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
FRY THE FISH CAKES
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.
MASH IT UP
Pop a knob of butter or coconut oil (optional) into the sweet potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Season with the Roast Rub to taste and mix until combined. Toss the green beans with a drizzle of oil, some seasoning, and the lemon zest and juice to taste.
SERVE IT UP
Make a bed of silky mash and side with the zesty green beans. Top with the trout fish cakes and spoon over any sweet chilli sauce from the pan. Sprinkle with the fresh, chopped parsley and serve with a lemon wedge. Delish!
Sweet Potato - 500g
Green Beans - 200g
Smoked Trout Fish Cakes - 4
CarbSmart Sweet Chilli Sauce - 30ml
NOMU Roast Rub - 10ml
Lemon - 1
Fresh Parsley - 5g
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.
STEAMY GREEN BEANS
When the sweet potato is cooked, transfer to a bowl, reserving the water in the pot. Cover the sweet potato and set aside to keep warm. Return the pot and colander to the heat and pop in the halved green beans. Steam for 4-5 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
FRY THE FISH CAKES
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.
MASH IT UP
Pop a knob of butter or coconut oil (optional) into the sweet potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Season with the Roast Rub to taste and mix until combined. Toss the green beans with a drizzle of oil, some seasoning, and the lemon zest and juice to taste.
SERVE IT UP
Make a bed of silky mash and side with the zesty green beans. Top with the trout fish cakes and spoon over any sweet chilli sauce from the pan. Sprinkle with the fresh, chopped parsley and serve with a lemon wedge. Delish!
Sweet Potato - 500g
Green Beans - 200g
Smoked Trout Fish Cakes - 4
CarbSmart Sweet Chilli Sauce - 30ml
NOMU Roast Rub - 10ml
Lemon - 1
Fresh Parsley - 5g
STEAMY SWEET POTATO
Boil the kettle. Place a large 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.
STEAMY GREEN BEANS
When the sweet potato is cooked, transfer to a bowl, reserving the water in the pot. Cover the sweet potato and set aside to keep warm. Return the pot and colander to the heat and pop in the halved green beans. Steam for 4-5 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
FRY THE FISH CAKES
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.
MASH IT UP
Pop a knob of butter or coconut oil (optional) into the sweet potato and add a splash of milk or water. Mash with a fork or potato masher until smooth. Season with the Roast Rub to taste and mix until combined. Toss the green beans with a drizzle of oil, some seasoning, and the lemon zest and juice to taste.
SERVE IT UP
Make a bed of silky mash and side with the zesty green beans. Top with the trout fish cakes and spoon over any sweet chilli sauce from the pan. Sprinkle with the fresh, chopped parsley and serve with a lemon wedge. Delish!
Sweet Potato - 1kg
Green Beans - 400g
Smoked Trout Fish Cakes - 8
CarbSmart Sweet Chilli Sauce - 60ml
NOMU Roast Rub - 20ml
Lemon - 2
Fresh Parsley - 10g
Woolies Products in this dish
