Cook time: 6 minutes
Yield: 4 Servings
Ingredients
- 1 lb trout meat, skinless and boneless, cut into small chunks
- 1/2 cup red bell pepper, small dice
- 1/4 cup scallions, finely chopped
- 2 tablespoons parsley, minced
- 1 tablespoon whole grain
- Zest of one lemon, plus juice divided
- 1 egg
- 1 cup panko
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable oil, for shallow frying
Directions
1. Heat oil in a pan to medium.
2. Add all of the ingredients into a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done onto paper towels. Season with salt and squeeze lemon juice on top.
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