- Prep Time
- 20 mins
- Total Time
- 30 mins
- Makes
- 12 trout cakes
Ingredients
- 8 oz
- smoked trout fillets, skin removed and flaked
- 250 g
- 1/2 cup
- Italian seasoned breadcrumbs
- 125 mL
- 2
- eggs, beaten
- 2
- green onions, finely chopped
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- clementines or mandarins, peeled, chopped and seeded
- 2 tbsp
- chopped fresh parsley
- 30 mL
- 2 tbsp
- lime juice
- 30 mL
- 1 tbsp
- honey
- 15 mL
Method
- Step 1
- Mix smoked trout with breadcrumbs, eggs and green onions until combined. Divide mixture into 12 portions (approx. 2 tbsp/30 mL each) and form into patties.
- Step 2
- Heat 2 tbsp (30 mL) oil in large, nonstick skillet set over medium heat. Cook patties 2 to 3 min. per side or until golden brown.
- Step 3
- Meanwhile, mix clementines with parsley, lime juice, honey and remaining oil. Serve trout cakes with clementine relish.
Tips
To make ahead, cook trout cakes 1 day in advance, cool, cover and refrigerate. Reheat on parchment-lined baking sheet in 350° F (180°C) oven approx. 10 min., or until warmed through. The relish can be made up to 1 day in advance and stored in airtight container in fridge.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 trout cakes):
- Calories:
- 230
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 120 mg
- Protein:
- 16 g
- Sodium:
- 160 mg
