Wednesday, 2 March 2011

Smoked Trout & Sweet Potato Cakes

I've been thinking about fish cakes for a while and I thought I'd try making them with sweet potatoes. They were a bit on the soft side, but I really liked the flavour. Watch these; they will scorch if given half a chance. Make sure the heat is not too high. You want it about the same as you would use to cook eggs, or pancakes.

8 cakes (4 servings)
20 minutes prep time - not including baking the sweet potatoes

Smoked Trout and Sweet Potato Cakes
2 cups baked sweet potato (2 medium-large sweet potatoes)
250 grams (1/2 pound) smoked trout
1 extra-large egg
1 cup cracker or bread crumbs
1/2 teaspoon salt
1 teaspoon smoked sweet paprika
the grated zest of 1/2 lemon
1 or 2 cloves of garlic
1 teaspoon finely minced fresh ginger
1/2 cup flour

mild vegetable oil to fry

Bake the sweet potatoes until tender, and let cool. This can be done a day ahead. Peel and mash the sweet potatoes, and measure out 2 cups.

Peel the skin from the trout and discard it. Chop the trout fairly finely, and mix it with the sweet potatoes, the egg, the crumbs, salt, paprika and lemon zest.

Peel and mince the garlic and ginger. Saute them until fragrant in a little oil ( a couple of teaspoons) and add them to the mixture.

Spread the flour out on a plate. Put a large skillet on the stove with enough oil to generously coat the bottom of it, and heat it to medium-high. Scoop out the mixture, one-eighth at a time, and form it into a patty, coating it on both sides. Fry the patties, 4 at a time, for about 2 to 3 minutes per side, until firm and golden brown.

Last year at this time I made Lentil Chile.

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