Trout Cakes with Cheddar Potato Mash and Broccoli
Flaked trout is mixed with potatoes, green onion, and Dijon mustard, then baked into golden fish cakes. Served with a comforting cheddar potato mash and broccoli, this familiar meal-prep lunch reheats well for an easy weeknight-style meal.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 25 g Breadcrumbs
- 120 g Broccoli
- 10 g Butter
- 10 g Canola Oil
- 30 g Cheddar Cheese
- 10 g Dijon mustard
- 50 g Egg
- 20 g Green Onion
- 40 g Milk 2%
- 280 g Potato
- 2 g Salt
- 150 g Trout Fillet
Instructions
- Preheat the oven to 200°C. Line a baking sheet with parchment paper and lightly brush it with half of the canola oil.
- Cut the potatoes into small pieces. Boil them in salted water until very tender, about 15 minutes.
- While the potatoes cook, place the trout fillet on the baking sheet, season with salt and pepper, and bake until it flakes easily, about 10 to 12 minutes.
- Steam or boil the broccoli until crisp-tender, about 5 minutes. Drain and set aside.
- Drain the potatoes. Set aside about half for the mash, then mash the remaining potatoes with the flaked trout, egg, breadcrumbs, green onion, Dijon mustard, salt, and pepper.
- Shape the trout mixture into two thick cakes. Place them on the baking sheet, brush with the remaining canola oil, and bake until golden and firm, about 12 minutes.
- Mash the reserved potatoes with milk, butter, cheddar, salt, and pepper until creamy.
- Pack the trout cakes, cheddar potato mash, and broccoli into a meal-prep container. Cool before refrigerating.