NOTE: The relish starts with the 2 pounds of peaches. Also note this used commerical kitchen ware so times may vary.
Fish: Place fillets skin side down on lightly oiled baking sheets. Bake at 400F five minutes or until trout is opaque. Remove flesh and drain.
Combine with all the fish ingredients except the 1/2 cup breadcrumbs and the Relish. Mix well and refridgerate overnight [or at least 4 hours.] Form into 24 cakes. Coat each with breadcrumbs. set aside until ready to cook.
Cooking: Sautee in lightly oiled skillet until both sides are golden brown then drain and serve with 1/3 cup relish for two cakes. One serving is two cakes.
They may be cooked ahead and reheat at 500F for 5 to 7 minutes. Watch closely.
Relish:.
Combine all and chill for 2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1877.62 Kcal (7861 kJ)
Calories from fat	1186.83 Kcal
		% Daily Value*
Total Fat	131.87g	203%
Cholesterol	469.08mg	156%
Sodium	1993.68mg	83%
Potassium	2582.48mg	55%
Total Carbs	53.94g	18%
Sugars	26.84g	107%
Dietary Fiber	7.29g	29%
Protein	118.88g	238%
Vitamin C	58.6mg	98%
Vitamin A	0.6mg	20%
Iron	22.3mg	124%
Calcium	358mg	36%

Amount Per 100 g
Calories	164.38 Kcal (688 kJ)
Calories from fat	103.9 Kcal
		% Daily Value*
Total Fat	11.54g	203%
Cholesterol	41.07mg	156%
Sodium	174.54mg	83%
Potassium	226.09mg	55%
Total Carbs	4.72g	18%
Sugars	2.35g	107%
Dietary Fiber	0.64g	29%
Protein	10.41g	238%
Vitamin C	5.1mg	98%
Vitamin A	0.1mg	20%
Iron	2mg	124%
Calcium	31.3mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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