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Oven-Fried Trout Cakes

Serves: 4

1-1/2 cups cold mashed potatoes
1-1/2 cups flaked cooked trout or other oily fish
1 egg, slightly beaten
2 tablespoons snipped fresh parsley
2 tablespoons grated onion
1 teaspoon fresh lemon juice
1/2 teaspoon celery salt
1/4 cup all-purpose flour
1 egg
1 tablespoon milk
1 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1/2 teaspoon paprika
6 tablespoons vegetable oil

In medium bowl, combine mashed potatoes, fish, one beaten egg, 2 tablespoons parsley, the onion, lemon juice, celery salt and pepper. Set aside.

Heat oven to 450. Sprinkle flour on plate or waxed paper. In shallow dish or pie plate, blend one egg and milk. On another plate or waxed paper, combine crumbs, 1 tablespoon parsley and the paprika.

Drop 1/3 cup of fish mixture into flour. Roll gently to coat. Place in egg mixture. Flatten slightly to form 1/2-inch-thick patty. Turn to coat with egg. Carefully coat with bread crumbs. Repeat with remaining fish mixture. Set aside.

Coat bottom of 13 x 9-inch baking pan with oil. Place pan in oven for 5 minutes to heat oil. Add fish cakes. Bake for 8 minutes; turn. Bake until golden brown, about 7 minutes.



Lemon-Parsley Sauce

Prepare Lemon-Parsley Sauce as directed. Serve over fish cakes.

1 tablespoon cornstarch
3/4 cup cold water
1 tablespoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon snipped fresh parsley
1 tablespoon margarine or butter
3/4 cup sauce

In small saucepan, gradually blend cornstarch into water. Stir in lemon peel, lemon juice, sugar and salt. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add parsley and margarine, stirring until margarine is melted.

*Use leftover mashed potatoes or substitute cooked instant mashed potatoes. In medium bowl, combine mashed potatoes, fish, one beaten egg, 2 tablespoons parsley, the onion, lemon juice, celery salt and pepper. Set aside.

Heat oven to 450. Sprinkle flour on plate or waxed paper. In shallow dish or pie plate, blend one egg and milk. On another plate or waxed paper, combine crumbs, 1 tablespoon parsley and the paprika.

Drop 1/3 cup of fish mixture into flour. Roll gently to coat. Place in egg mixture. Flatten slightly to form 1/2-inch-thick patty. Turn to coat with egg. Carefully coat with bread crumbs. Repeat with remaining fish mixture. Set aside.

Coat bottom of 13 x 9-inch baking pan with oil. Place pan in oven for 5 minutes to heat oil. Add fish cakes. Bake for 8 minutes; turn. Bake until golden brown, about 7 minutes.