Trout Patties
Description
Trout cakes are made with fresh trout fillets, onion, celery, and lemon-pepper seasoning in this easy recipe that celebrates trout fishing season.
Ingredients
•
aluminum foil
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3 pounds skinless, boneless trout fillets
•
3 tablespoons butter, melted
•
3 tablespoons lemon juice
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1/2 cup seasoned bread crumbs
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1 small onion, chopped
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1 stalk celery, finely chopped
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3 large eggs
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2 tablespoons mayonnaise
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1 1/2 teaspoons lemon-pepper seasoning
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1/2 cup vegetable oil for frying, or as needed
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3/4 cup ketchup
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2 tablespoons prepared horseradish
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap trout fillets into a 9x13-inch baking dish.
2
Start the patties: Place trout fillets on the foil in the prepared pan; drizzle butter and lemon juice over trout. Fold the aluminum foil and seal the edges to enclose trout in a packet.
3
Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
4
Meanwhile, make the cocktail sauce: Mix ketchup and horseradish together in a small bowl until well combined. Refrigerate until needed.
5
Finish the patties: Remove trout from the oven and let cool for 10 minutes. Flake fish into a large bowl. Add bread crumbs, onion, and celery; mix to combine.
6
Whisk eggs, mayonnaise, and lemon-pepper seasoning together in a small bowl until blended. Add to trout mixture and mix until combined. Form mixture into 12 patties.
7
Heat 1/4 inch oil in a deep skillet over medium heat. Working in batches, fry patties until deep golden brown, 4 to 5 minutes per side.
8
Serve patties with reserved cocktail sauce.