Photo: David Holifield
Smoked trout fish cakes with mushy peas
8 ingredients
20 min + 25 min
Serves 4
openrecipes
These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal
Estimated Nutrition (whole recipe, rough)
853
Calories
23g
Protein
15g
Fat
157g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Horseradish | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g potatoes , diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon , plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes