Ingredients

Method

• 500 g trout, finely chopped
• 1 free-range egg whites
• 4 T dill, chopped
• 1 T flour
• 1 t wholegrain mustard
• Sea salt and freshly ground black pepper, to taste
• Sunflower oil, for frying

Method

Ingredients

Mix the trout, egg white, dill, flour, mustard and seasoning. Using your hands, shape the mixture into balls and flatten. Chill for 30 minutes.

Heat a little oil in a non-stick pan and fry the fish cakes in batches until cooked through. Serve with the lemon caper aïoli.

Cook's note: These no-mash fish cakes are delicious as a light starter. You can also make small cakes (or even balls) to pass around on a platter with a large bowl of the aïoli for everyone to nibble on (double the fish cake quantities).

Discover more seafood recipes here.