What are the main ingredients in Crispy Trout & Rice Patties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Crispy Trout & Rice Patties?

Calories: 1007, Carbs: 108 grams, Fat: grams, Protein: 38.8 grams, Sugar: 18.2 grams, Salt: 660 grams

How do I prepare Crispy Trout & Rice Patties?

RICE & SHINE!: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat. IT’S A-TROUT TIME…: Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan. Carefully remove the skin and any bones before flaking the trout into small chunks. Set aside. PREP STEP: Boil the kettle. In a bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined. PAT A PATTY: When the rice is done, add the vinegar, the sweet soy, and the flaked trout to the rice. Mix until fully combined. Divide the mixture into 6 1cm thick patties. Set aside in the freezer to chill for at least 10 minutes. YUM CRUMB: While the patties are in the freezer, whisk 1 egg and a splash of water in a shallow dish. Prepare a second shallow dish containing the flour (seasoned lightly). When the patties have chilled, coat each patty in the egg, and then the flour. ON THE FRY: Return the pan, wiped down if necessary, to medium-high heat with enough oil to cover the base. When hot, add the rice patties and fry for 3-4 minutes, shifting as they colour. Remove and drain on paper towel. TIME TO PLATE!: Plate up the trout rice patties. Side with the edamame salad and the wasabi mayo for dunking. Sprinkle over the picked coriander. Amazing, Chef!

What should be prepared from my kitchen to make Crispy Trout & Rice Patties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Crispy Trout & Rice Patties

Sticky sushi rice and trout are shaped into little patties & fried until golden. Topped with wasabi mayo, this dish is a taste explosion! Sided with a fresh salad and sprinkled with coriander for a fragrant finish. It may require a little effort but it’s so worth it once you dig in!

Crispy Trout & Rice Patties

with radish, wasabi-kewpie mayo & fresh coriander

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 75 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Edamame Beans
Fish
Fresh Coriander
Kewpie Mayo
Radish
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar
Salad Leaves
Sushi Rice
Sweet Soy Sauce
Wasabi Powder

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

RICE & SHINE!
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat.
IT’S A-TROUT TIME…
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan. Carefully remove the skin and any bones before flaking the trout into small chunks. Set aside.
PREP STEP
Boil the kettle. In a bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PAT A PATTY
When the rice is done, add the vinegar, the sweet soy, and the flaked trout to the rice. Mix until fully combined. Divide the mixture into 3 1cm thick patties. Set aside in the freezer to chill for at least 10 minutes.
YUM CRUMB
While the patties are in the freezer, whisk 1 egg and a splash of water in a shallow dish. Prepare a second shallow dish containing the flour (seasoned lightly). When the patties have chilled, coat each patty in the egg, and then the flour.
ON THE FRY
Return the pan, wiped down if necessary, to medium-high heat with enough oil to cover the base. When hot, add the rice patties and fry for 3-4 minutes, shifting as they colour. Remove and drain on paper towel.
TIME TO PLATE!
Plate up the trout rice patties. Side with the edamame salad and the wasabi mayo for dunking. Sprinkle over the picked coriander. Amazing, Chef!

Sushi Rice - 100ml
Rainbow Trout Fillet - 1
Kewpie Mayo - 45ml
Wasabi Powder - 5ml
Edamame Beans - 50g
Salad Leaves - 20g
Radish - 20g
Rice Wine Vinegar - 5ml
Sweet Soy Sauce - 20ml
Cake Flour - 30ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

RICE & SHINE!
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat.
IT’S A-TROUT TIME…
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan. Carefully remove the skin and any bones before flaking the trout into small chunks. Set aside.
PREP STEP
Boil the kettle. In a bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PAT A PATTY
When the rice is done, add the vinegar, the sweet soy, and the flaked trout to the rice. Mix until fully combined. Divide the mixture into 6 1cm thick patties. Set aside in the freezer to chill for at least 10 minutes.
YUM CRUMB
While the patties are in the freezer, whisk 1 egg and a splash of water in a shallow dish. Prepare a second shallow dish containing the flour (seasoned lightly). When the patties have chilled, coat each patty in the egg, and then the flour.
ON THE FRY
Return the pan, wiped down if necessary, to medium-high heat with enough oil to cover the base. When hot, add the rice patties and fry for 3-4 minutes, shifting as they colour. Remove and drain on paper towel.
TIME TO PLATE!
Plate up the trout rice patties. Side with the edamame salad and the wasabi mayo for dunking. Sprinkle over the picked coriander. Amazing, Chef!

Sushi Rice - 200ml
Rainbow Trout Fillets - 2
Kewpie Mayo - 85ml
Wasabi Powder - 10ml
Edamame Beans - 100g
Salad Leaves - 40g
Radish - 40g
Rice Wine Vinegar - 10ml
Sweet Soy Sauce - 40ml
Cake Flour - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

RICE & SHINE!
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat.
IT’S A-TROUT TIME…
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan. Carefully remove the skin and any bones before flaking the trout into small chunks. Set aside.
PREP STEP
Boil the kettle. In a bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PAT A PATTY
When the rice is done, add the vinegar, the sweet soy, and the flaked trout to the rice. Mix until fully combined. Divide the mixture into 9 1cm thick patties. Set aside in the freezer to chill for at least 10 minutes.
YUM CRUMB
While the patties are in the freezer, whisk 2 eggs and a splash of water in a shallow dish. Prepare a second shallow dish containing the flour (seasoned lightly). When the patties have chilled, coat each patty in the egg, and then the flour.
ON THE FRY
Return the pan, wiped down if necessary, to medium-high heat with enough oil to cover the base. When hot, add the rice patties and fry for 3-4 minutes, shifting as they colour. You may need to do this step in batches. Remove and drain on paper towel.
TIME TO PLATE!
Plate up the trout rice patties. Side with the edamame salad and the wasabi mayo for dunking. Sprinkle over the picked coriander. Amazing, Chef!

Sushi Rice - 300ml
Rainbow Trout Fillets - 3
Kewpie Mayo - 125ml
Wasabi Powder - 15ml
Edamame Beans - 150g
Salad Leaves - 60g
Radish - 60g
Rice Wine Vinegar - 15ml
Sweet Soy Sauce - 60ml
Cake Flour - 85ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

RICE & SHINE!
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat.
IT’S A-TROUT TIME…
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan. Carefully remove the skin and any bones before flaking the trout into small chunks. Set aside.
PREP STEP
Boil the kettle. In a bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PAT A PATTY
When the rice is done, add the vinegar, the sweet soy, and the flaked trout to the rice. Mix until fully combined. Divide the mixture into 12 1cm thick patties. Set aside in the freezer to chill for at least 10 minutes.
YUM CRUMB
While the patties are in the freezer, whisk 2 eggs and a splash of water in a shallow dish. Prepare a second shallow dish containing the flour (seasoned lightly). When the patties have chilled, coat each patty in the egg, and then the flour.
ON THE FRY
Return the pan, wiped down if necessary, to medium-high heat with enough oil to cover the base. When hot, add the rice patties and fry for 3-4 minutes, shifting as they colour. You may need to do this step in batches. Remove and drain on paper towel.
TIME TO PLATE!
Plate up the trout rice patties. Side with the edamame salad and the wasabi mayo for dunking. Sprinkle over the picked coriander. Amazing, Chef!