Smoked Trout Patties

Goodman Fielder Food Service
Smoked Trout Patties

Smoked Trout Patties

Posted on 1st August 2015
These creamy smoked trout and potatoes patties paired with a zingy Praise Tartare will literally dance of the plate to give your dose of Omega 3’s!
Makes 10, scale as needed.


200 g Tartare Sauce
1.2 kg Potatoes
1 kg Smoked trout
20 g Parsley
1 g Salt and pepper to taste
300 g White Wings Plain Flour
3 each Eggs
300 g GFFC Coarse White Crumb
300 mL Canola Oil for frying


Step 1

Peel the potatoes and cut into even pieces. In a pot of cold water bring them to the boil, simmer until cooked through. Drain well and mash.

Step 2

Flake the smoked trout keeping and eye out for the fine bones. Mix into the mash and season. Separate the eggs, adding the egg yolks and parsley to the mash mix. Keep the egg whites for crumbing.

Step 3

Mix well and form into 10 even sized patties.

Step 4

Roll patties in flour, lightly whisked egg whites and breadcrumbs then set aside.

Step 5

Pre heat the Crisco Endura oil, shallow fry gently turning occasionally.

Step 6

Serve with a generous side dish of Praise Tartare Sauce.

A quick and easy mid week meal or snack.

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