Smoked Trout Fish Cakes
I want to call these ‘Jewish Fried Fish Cakes’. They have so many elements that feel like Jewish home cooking. My Polish grandfathers both adored fried fish. Crumbed and fried patties, or cocletten, a Yiddish word I got from my mum, also feel Jewish. To top it off, the smoked fish and dill shout Jewish deli. Whatever you want to call them, they are simply delicious. Use your favourite smoked fish to whip up these golden, crunchy irresistible fish cakes or patties. The recipe is from our latest book, A Year of Jewish Cooking. The book is available from all good book stores (our favourites Gertrude and Alice Sydney and Avenue Bookstore Melb) and our website, right here.
Looking for a brunch or lunch idea for Mothers’ Day? These are excellent eaten hot, straight out of the pan, or at room temp with a couple of salads like the Everyday Green Salad and the Broccoli Slaw from our new book.
Ingredients
Method
- To make the fish cakes, combine the smoked trout, potato, parsley, dill, lemon juice, lemon zest, olive oil, salt and pepper. Taste and adjust seasoning with salt, pepper and lemon juice, if needed.Divide the mixture into 8 and shape into patties.
- Put the flour on a plate and season with extra salt and pepper. Lightly beat the egg in a small bowl. Put the breadcrumbs on a separate plate. Line them up on the kitchen counter, assembly line style. Dip a patty into the flour first, then the egg and then the breadcrumbs, ensuring it is well coated and re-shaping if necessary. Repeat with the remaining patties.
- Heat the oil in a shallow frying pan over medium heat, and fry the patties in batches for a few minutes on each side or until golden brown. Remove and drain on a rack.
- Serve warm or at room temperature with lemon wedges.
- Makes 8 medium fish cakes.
A Year of Jewish Cooking
ORDERS FOR MOTHERS’ DAY NEED TO BE PLACED BY THURSDAY 30 APRIL.
A YEAR OF JEWISH COOKING. Recipes we can’t live without.
This must-have fifth book from the Monday Morning Cooking Club is part guidebook for the next generation and part ‘best-of-MMCC’ and, in these difficult times, we believe it has even more relevance than ever.
A Year of Jewish Cooking shares our modern Jewish kitchen, cooking to the rhythm of a year of festivals and rituals – from Shabbat dinner to Shiva, from Purim and Pesach to Shauvot and Sukkot.
