And yes, it is possible to create delicious fresh fish cakes with less than 5 ingredients! The trick is to chop half of the trout flesh very finely so that it becomes paste-like and sticks together. For the flavor profile I chose ginger, coriander, lime and pad-thai sauce (by B-spicy) or oyster sauce. The croquette has a delicate and fragrant taste and will melt in your mouth… SO good with a salad for lunch!
Servings: 2 (4 pancakes)
Preparation: 10 minutes
Cooking: 5 minutes
Ingredients :
- Fresh trout fillet without skin (600 g)
- 1/2 bunch coriander, finely chopped
- 2 tbsp grated fresh ginger
- Zest of a lime
- 1 tbsp pad thai sauce (B-Spicy) or oyster sauce
- Salt and pepper
- Lime juice, to serve
- Fresh coriander leaves, for serving
Steps:
- Cut half of the trout fillet into strips and then into small cubes. Finely chop this mixture until you have a coarse paste that holds together. Cut the remaining trout into strips and then into small cubes.
- Transfer to a bowl with the cilantro, ginger, lime zest and pad thai or oyster sauce. Season with salt and pepper and toss. Divide the mixture into four patties and set aside.
- Heat a large non-stick skillet with a drizzle of avocado oil. Fry over medium heat for about 2 minutes and add a drizzle of oyster sauce on each patty. Flip and do the same on the other side. Continue cooking for about 3 minutes until browned.
- Serve with lime zest and juice as a garnish. Enjoy with a salad or pita bread for a sandwich.