Speckled Trout Cakes



  • 1 lb trout filet, skinless and boneless, cut into small chunks

  • 1/2 cup red bell pepper, small dice

  • 1/4 cup finely chopped scallions

  • 2 tablespoons minced parsley

  • 1 tablespoon whole grain mustard

  • Zest of one lemon

  • 1/2 lemon (for juice)

  • 1 egg

  • 1 cup panko breadcrumbs

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Vegetable oil, for shallow frying


Heat oil in a pan to medium.

Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.




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