A quick and easy mid week meal or snack.
Smoked Trout Patties
10
Ingredients
- 200 g Tartare Sauce
- 1.2 kg Potatoes
- 1 kg Smoked trout
- 20 g Parsley
- 1 g Salt and pepper to taste
- 300 g White Wings Plain Flour (White Wings Flour Plain 1 kg)
- 3 each Eggs
- 300 g GFFC Coarse White Crumb
- 300 mL Canola Oil for frying
Method
Step 1
Peel the potatoes and cut into even pieces. In a pot of cold water bring them to the boil, simmer until cooked through. Drain well and mash.
Step 2
Flake the smoked trout keeping and eye out for the fine bones. Mix into the mash and season. Separate the eggs, adding the egg yolks and parsley to the mash mix. Keep the egg whites for crumbing.
Step 3
Mix well and form into 10 even sized patties.
Step 4
Roll patties in flour, lightly whisked egg whites and breadcrumbs then set aside.
Step 5
Pre heat the Crisco Endura oil, shallow fry gently turning occasionally.
Step 6
Serve with a generous side dish of Praise Tartare Sauce.