This is great way to serve trout as an appetizer or main course.  The trout is baked first but you can also use smoked trout to add another layer to the palette.

• 1 lb trout – flaked up in a heap
• 1/3 cup cracker crumbs.
• 3 green onions
• 1/2 cup chopped red bell pepper (green or yellow are fine too)
• 1/4 cup mayo
• 1 egg
• 1 tsp worcestershire sauce
• 1 tsp dry mustard
• 1/2 lemon, juice
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/4 tsp cayenne pepper
• flour
• peanut oil

Cook the trout at 400 degrees for 30 minutes until flakey.  Let cool about 10 minutes.  Remove head (if not already), skin and bones.  Throw the trout meat into a large mixing bowl.

Mix all the ingredients (not the flour and oil) and squish all together.   You could use a food processor, but it will make the mixture too fine.  I found that allowing the chopped ingredients to keep their chunky-ness keeps a nice texture to the recipe.  If the mixture seems too wet, add some cracker crumbs.  Make patties about 1/2 inch thick and 3 inches around.

Lightly dust the patties in flour and fry in the peanut oil until golden.  Note: not much flour is used in the recipe but as a low-carb alternative you can process about 2 cups of almonds into a powder and substitute for the flour.

Tags: trout cakes