How To Make Smoked Trout Fish Cakes with Mushy Peas
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Serves:
Ingredients
- 8 oz smoked trout, flaked
- 2 cups mashed potatoes
- 1/4 cup bread crumbs
- 2 green onions, finely chopped
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 2 tbsp butter
Instructions
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In a large bowl, combine the smoked trout, mashed potatoes, bread crumbs, green onions, dill, lemon juice, salt, and black pepper.
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Mix until well combined. Shape the mixture into patties.
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Heat a large skillet over medium heat and add the butter.
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Fry the fish cakes for about 4-5 minutes per side, or until golden brown and crispy.
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Meanwhile, cook the peas according to the package instructions.
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Drain and mash the peas with a fork to create a mushy texture.
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Serve the smoked trout fish cakes hot with a side of mushy peas.
Nutrition
- Calories : 354kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 86mg
- Sodium : 474mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 26g
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