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|Salt and pepper to taste
|White Wings Plain Flour
|GFFC Coarse White Crumb
|Canola Oil for frying
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.
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.
Mix well and form into 10 even sized patties.
Roll patties in flour, lightly whisked egg whites and breadcrumbs then set aside.
Pre heat the Crisco Endura oil, shallow fry gently turning occasionally.
Serve with a generous side dish of Praise Tartare Sauce.