What are the main ingredients in Trout Fishcakes & Wasabi Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Trout Fishcakes & Wasabi Mash?

Calories: 1007, Carbs: 130 grams, Fat: grams, Protein: 30.1 grams, Sugar: 28.2 grams, Salt: 1400 grams

How do I prepare Trout Fishcakes & Wasabi Mash?

SIMPLY SMASHING!: Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. PAK CHOI PARTY: Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season. BOIL THE POTS: Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning. LET THEM EAT FISHCAKES!: Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce. PLATE IT UP!: Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!

What should be prepared from my kitchen to make Trout Fishcakes & Wasabi Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

Trout Fishcakes & Wasabi Mash

Name: Trout Fishcakes & Wasabi Mash
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter (optional)

A simple dish with fabulous flavour! Here we give you a new take on an old favourite with delish BBQ-basted fishcakes and spicy wasabi mash. Served with a sweet & acidic smashed cucumber salad and tender steamed pak choi.

Trout Fishcakes & Wasabi Mash

with a smashed cucumber salad & pak choi

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Basting Sauce
Black Sesame Seeds
Cucumber
Dressing
Fish
Fresh Mint
Pak Choi
Potato Chunks
Smoked Trout Fishcakes
Wasabi Powder

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 1 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!

Potato Chunks - 250g
Wasabi Powder - 2,5ml
Cucumber - 100g
Dressing - 37,5ml
Pak Choi - 150g
Smoked Trout Fishcakes - 2
Basting Sauce - 35ml
Black Sesame Seeds - 5ml
Fresh Mint - 4g

Download the Recipe

Serves 2

BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!

Potato Chunks - 500g
Wasabi Powder - 5ml
Cucumber - 200g
Dressing - 75ml
Pak Choi - 300g
Smoked Trout Fishcakes - 4
Basting Sauce - 70ml
Black Sesame Seeds - 10ml
Fresh Mint - 8g

Download the Recipe

Serves 3

BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 3 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!

Potato Chunks - 750g
Wasabi Powder - 7,5ml
Cucumber - 300g
Dressing - 112,5ml
Pak Choi - 450g
Smoked Trout Fishcakes - 6
Basting Sauce - 105ml
Black Sesame Seeds - 15ml
Fresh Mint - 12g

Download the Recipe

Serves 4

BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 4 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!