- 500 g trout, finely chopped
- 1 free-range egg whites
- 4 T dill, chopped
- 1 T flour
- 1 t wholegrain mustard
- Sea salt and freshly ground black pepper, to taste
- Sunflower oil, for frying
Mix the trout, egg white, dill, flour, mustard and seasoning. Using your hands, shape the mixture into balls and flatten. Chill for 30 minutes.
Heat a little oil in a non-stick pan and fry the fish cakes in batches until cooked through. Serve with the lemon caper aïoli.
Cook's note: These no-mash fish cakes are delicious as a light starter. You can also make small cakes (or even balls) to pass around on a platter with a large bowl of the aïoli for everyone to nibble on (double the fish cake quantities).