Rainbow Trout Potato Cakes

Dec 5, 2022All Recipes, Appetizers

AS SEEN ON GLOBAL NEWS – Planked grilled trout cakes, drizzled with honey infused with sage makes for an impressive and delicious appetizer. Soak planks in cold water for a minimum of 1 hour, prior to grilling.

Preparation Time: 30 minutes

Standing Time: 4 hours or overnight

Cooking Time: 5 minutes

Grilling Time: 40 minutes

Makes 8 cakes

1 cup (250 mL) Ontario Honey

1 tbsp (15 mL) chopped fresh Ontario Sage

1 tsp (5 mL) freshly ground black pepper

Trout Potato Cakes:

4 cups (1 L) mashed Ontario Yellow Flesh Potatoes

1 cup (250 mL) diced Ontario Red Onion

1/4 cup (50 mL) chopped fresh Ontario Parsley

1 tbsp (15 mL) chopped fresh Ontario Sage

1/4 tsp (1 mL) each salt and freshly ground black pepper

4 green onions, minced

1Ontario Egg Yolk

500 g boneless, skinless Ontario Rainbow Trout Fillets

1 cup (250 mL) dill pickle potato chips, coarsely crushed

In small saucepan, combine honey, sage and pepper; bring to simmer. Remove from heat; cover with lid. Let stand for 4 hours or overnight.

Trout Potato Cakes: In medium bowl, combine cooled mashed potatoes, red onion, parsley, sage, salt, pepper, green onions and egg yolk.

Cut trout into bite-size pieces. Stir trout and potato chips into potato mixture; mix well. Shape into eight 3-inch (8 cm) thick patties. Place patties on soaked cedar grilling planks over high heat (400°F/200°C). Close lid; grill 30 to 40 minutes until golden brown.

Place trout potato cakes on plates; drizzle with honey mixture and serve.

Nutritional information:

1 Cake

PROTEIN: 15 grams

FAT: 7 grams

CARBOHYDRATE: 59 grams

CALORIES: 362

FIBRE: 3 grams

SODIUM: 190 mg

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