Trout and Dill Fishcakes
Prep: 15 minutes
Cook: around 25 minutes
Makes: 4 servings
4 medium potatoes
2 trout (or sole, bekti) fillets
3 spring onions
2 sowa saag (dill) springs
1tbsp olive oil
A little maida
Peel and chop the potatoes and cook in boiling, salted water for 6-8 minutes or until tender. Drain, return to the pan and mash.
Preheat the grill to high. Grill the trout fillets for 8-10 minutes until cooked through and firm to the touch. Flake into pieces, removing any bones, then put into the pan with the mashed potato.
Cut the spring onions into small pieces, chop the dill springs and zest the lemon. Add to the pan with the olive oil and mix everything together.
Shape the mixture into eight small patties. Dust with flour and put on a non-stick baking sheet. Grill for 3 minutes on each side. Serve the fishcakes with a green salad or more mashed potatoes.