Recipe for flavour-filled and veggie-filled pea and rainbow trout fishcakes with watercress pesto
250g rainbow trout fillet
250g firm white fish fillet
salt and freshly ground black pepper
3 sweet potatoes
1 cup frozen peas
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 tsp dried chilli flakes
2 Tbsp lemon juice
2 tsp lemon zest
1 egg, lightly beaten
olive oil for grilling
1/2 cup grated pecorino or parmesan cheese
50 g fresh watercress, rinsed and thicker stalks removed
2 Tbsp pine nuts
3 Tbsp olive oil
juice of 1 lemon
1 clove garlic, chopped
1/2 tsp sugar
Pre-heat oven to 200C. Place the fish on the shiny side of a large sheet of tin foil, sprinkle with a pinch of salt and pepper. Wrap up tightly and bake for 10-12 minutes, or until just cooked through, then remove and set aside to cool.
Meanwhile, peel, roughly cube and boil the potatoes for 15 minutes or until soft, adding in the peas for the last 2 minutes of cooking time. Drain the potatoes and peas, mash roughly and set aside to cool.
Into a bowl, flake the fish, then add in the mashed potato and peas, herbs, chilli, lemon juice, lemon zest and the egg. Season with salt and black pepper and mix until combined.
Shape the mixture into 10-12 golf-ball sized patties, just gently flattened, and lay them into a lightly greased baking dish, then sprinkle over the grated cheese. Refrigerate for about 15 minutes or until you are ready to cook.
In a pre-heated 200C oven bake for 8-10 minutes, then turn on the grill for for a further 2-3 minutes or until the fishcakes are golden and crispy.
To make the watercress pesto, blend all the ingredients together for 2–3 minutes, adding sugar and salt quantities to your liking.
Serve the fish cakes with crunchy fresh asparagus and watercress pesto on the side.
These can be made the day before and left to chill in the fridge in an airtight container.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.