Perfect Fish Cakes - every time

The secret with fishcakes is to not turn them too often – let them get really golden on one side before flipping them over. Alternatively, fry briefly on both sides then stick the whole pan in a moderately hot oven for half an hour - perfect every time.



Our simple trout fishcakes are delicious served as a starter (or main course) with mixed salad leaves and a squeeze of lemon juice.

If, like us, you're more daring, add a dash of sweet chilli sauce to give a spicy kick!