Smoked Trout Cakes with Mustard-Chive Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A tasty alternative to crab cakes, these filling appetizers can be made a few hours in advance, covered, and refrigerated until ready to cook. Ingredients:
mustard-chive cream sauce |
2 (1-ounce) slices white bread, divided |
1 cup (8 ounces) refrigerated prepared mashed potatoes (such as simply potatoes) |
4 ounces skinless, boneless smoked trout, flaked |
1 large egg, lightly beaten |
2 tablespoons low-fat sour cream |
3 tablespoons coarsely chopped fresh chives |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
mustard-chive cream sauce |
Directions:
1. Prepare Mustard-Chive Cream Sauce.
2. Preheat oven to 350°.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Sprinkle 3/4 cup breadcrumbs on a baking sheet. Bake at 350° for 5 minutes or until golden; set aside.
4. Combine remaining 1/4 cup breadcrumbs, mashed potatoes, and next 7 ingredients in a medium bowl. Shape mixture into 8 small patties. Place toasted breadcrumbs on a plate or shallow dish. Dredge fish cakes in breadcrumbs and set aside.
5. Coat fish cakes on each side with cooking spray. Cook cakes in a medium nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Top cakes with Mustard-Chive Cream Sauce.
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