eCook Meal
Homemade Smoked Trout Fishcakes
with charred broccoli, capers, feta & pecan nut salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.27
for 4 servings · R70.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Smoked Trout Ribbons needs 4 packsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Shopping
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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, Feta, Fish, Green Leaves, Lemon, Parsley, Pecan Nut, Smoked Trout Ribbons, Spring Onion, 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?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Homemade Smoked Trout Fishcakes?
Broccoli Florets, Capers, Cornflour, Creme Fraiche, Feta, Fish, Green Leaves, Lemon, Parsley, Pecan Nut, Smoked Trout Ribbons, Spring Onion, Sweet Potato
How many calories does Homemade Smoked Trout Fishcakes have?
686 calories
How much fat content does Homemade Smoked Trout Fishcakes have?
grams