Crispy Smoked Trout Patties Recipe

About this recipe

A delightful pescatarian dinner option featuring crispy salmon patties with a nutty twist from Grape-Nuts cereal. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 210G Crackers With Sichuan Pepper - Hot & Spicy Flavour, 210G
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 600G Lurpak Slightly Salted Spreadable Butter
• 200G Daylesford Smoked Trout
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. In a large mixing bowl, combine 1 can of smoked trout with its liquid, 1 cup of panko breadcrumbs, and 10 crushed crackers. Mix thoroughly.
2. 2. Add 1 egg, 1/4 cup of milk, and 3 tablespoons of finely chopped onion to the mixture. Stir until the ingredients are well blended.
3. 3. Shape the mixture into small, evenly sized patties, about 2-3 inches in diameter.
4. 4. Heat a skillet over medium heat and melt 2 tablespoons of butter or a non-stick cooking spray. Place the patties in the skillet and fry for 3-4 minutes on each side, or until golden brown and crispy.
5. 5. Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm as a main dish or with your favorite side.