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Old Bay-Spiced Trout & Sweet Potato Cakes

Old Bay-Spiced Trout & Sweet Potato Cakes

with Tomato-Arugula Salad

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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.

Tags:Dairy free
Allergens:Sulphites/SulfiteFish/PoissonMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

226 g

Red Onion

1 unit

Lemon

85 g

Celery, chopped

570 g

Rainbow Trout

(ContainsFish/Poisson)

2 unit

Old Bay Seasoning

(ContainsMustard/Moutarde)

1 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tsp

Dried Thyme

226 g

Grape Tomatoes

113 g

Spring Mix

Not included in your delivery

unit

Salt*

unit

Oil*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3071.056 kJ
Calories734 kcal
Fat30 g
Saturated Fatnull g
Carbohydrate25 g
Sugarnull g
Dietary Fiber10 g
Protein41 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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!