TT trout potato latkes

• Entrée •

Trout-Potato Latkes

TT trout splash

These crispy, flavourful little potato ‘cakes’ go well with a cabbage slaw.

Ingredients:

Combine —
2 cups boiled mashed potatoes with:
2 tbsp butter
1 egg
3/4 cup yellow onion, chopped and sautéed
2 tbsp fresh green onion chopped
1/4 cup thick cream
1 tsp parsley and/or basil
salt and pepper to taste
1/4 cup cornmeal
1–2 gold foil pouches of smoked Ted’s Trout or or 1-2 frozen trout fillets, cooked

Preparation:

Half-drain, crumble and fold the trout into the potato mixture. This will make a stiff, slightly sticky dough. Form into cakes, and dredge in cornmeal. In a lightly oiled, heavy pan, cook cakes over medium heat until golden, turning once.

Serves 4.

Print Friendly, PDF & Email