Ingredients

The following ingredients have 4 Servings
  • 1 pound trout meat, (skinless and boneless)
  • 1 cup minced onion
  • 2 tablespoons butter
  • 1 cup breadcrumbs
  • 2 eggs, (lightly beaten)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon or dill
  • 1 teaspoon salt
  • 1/3 cup vegetable oil, (for frying)

Instruction

  • Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
  • Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste. 
  • Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes. 
  • Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together. 
  • Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot.