Smoked Trout Croquettes

 

A tasty and easy recipe that includes essential ingredients trout and flax seed oil, both rich in omega-3 and perfect for joint health. Wonderful as a starter or light lunch.

Serves  3-4

Ingredients

1 medium fillets smoked trout (hot smoked/cooked)

2 medium sweet potatoes, peeled and roughly cubed

1 egg white, lightly beaten

1/2 tsp capers, finely chopped

1tsp corn flour

1/2 tbsp Dijon Mustard

2-3 dashes Tabasco sauce

100g bread crumbs

Drizzle of oil (preferably flax seed/linseed)

Salt and pepper to taste

Method

Boil the sweet potatoes for 10 minutes until tender. Drain and leave to sit in the colander to steam and dry slightly. Mash or pass through a ricer and set aside to cool.

Put the breadcrumbs in a large shallow bowl and set aside. Mix all of the ingredients, except for the trout and bread crumbs in a large bowl. When you have a paste, flake in the trout and stir gently.  Heat the oil in a pan on a medium heat and mould the mixture into 6 medium balls (golf ball sized). 

Roll in the breadcrumbs and shallow fry in oil for 6-8 minutes until golden brown, turning occasionally. You can keep the croquettes warm in a low oven for 5-10 minutes before serving.

These are great to prepare ahead of time. You can simply roll them in the breadcrumbs and fry when needed.

- Enjoy!

- Emma