Potato cakes with ocean trout

Potato cakes with ocean trout

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  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

These golden potato cakes will make every occasion special. Serve them with ocean trout and a dollop of mayonnaise for a complete lunch time meal.

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Low kilojoule, Nutrition information


  • 1kg desiree potatoes, peeled, quartered
  • 5 shallots, finely sliced
  • 1 1/2 tablespoons chopped fresh dill
  • 1 egg
  • Freshly ground pepper
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 120g pkt baby mesclun
  • 100g sliced ocean trout
  • 2 tablespoons Praise low fat mayonnaise
  • Lemon wedges, to serve


  • Step 1
    Cook the potatoes in a large saucepan of boiling water for 10 minutes or until tender. Drain and mash. Add the shallots, dill and egg, and mix to combine. Season with pepper. Set aside to cool slightly. Shape into 4 large patties.
  • Step 2
    Dip the potato cakes into the flour and shake off the excess. Heat the olive oil in a large nonstick frying pan over a medium heat. Cook the potato cakes for 2-3 minutes each side or until golden brown. Transfer to a plate.
  • Step 3
    Divide the mesclun among serving plates. Top with a potato cake, ocean trout and drizzle with a little mayonnaise. Serve with the lemon wedges.

  • Diabetes friendly
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1406 kj


  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 5g


  • 14g


  • 71mg


  • 139.15mg


  • 6g

    Carbs (sugar)

  • 34g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Publication: Fresh Living

Source: taste.com.au


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