Inspired by East coast crab cakes, this recipe calls on everyone's favourite Old Bay seasoning for serious flavour. Creamy sweet potato binds together flaky fish, sautéed aromatics and light panko breadcrumbs for tender pan-seared fish cakes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Old Bay Seasoning(ContainsMustard/Moutarde)
Cook the sweet potatoes: Bring a medium pot of salted water to a boil. Wash and dry all produce. Once boiling, add the sweet potato to the pot and cook until fork-tender, 10-12 minutes.
Meanwhile, halve the lemon. Heat a drizzle of oil in a large pan over medium heat. Add the onion and celery and cook, tossing, for 5 minutes, until softened. Transfer to a medium bowl to cool.
Cook the fish: When the sweet potatoes are tender, remove from the pot with a slotted spoon and set aside in another medium bowl. Reduce heat to a very low simmer, then add the trout to the water and cook until flakey and opaque, 7-8 minutes. Remove from water and set aside to cool.
With potato masher (or fork!), thoroughly mash the sweet potato. Then, mix in the onion, celery, thyme, panko and the Old Bay (to taste). Using a fork, flake the trout into small pieces and mix into the sweet potato mixture. (You can discard the skin.) Taste and season with salt and pepper.
Form trout mixture into 10-12 small patties. Heat a drizzle of oil in the same pan you cooked the onion mixture over medium-high heat. Add the patties and cook 2-3 minutes per side, until golden brown.
Meanwhile, halve the tomatoes and toss in a medium bowl with the spring mix, a drizzle of oil, a squeeze of lemon and a pinch of salt and pepper.
Finish and serve: Plate a bed of tomato salad and top with the trout and sweet potato cakes. Finish with a squeeze of lemon and enjoy!