Rainbow Trout Fishcakes with Watercress Pesto - Sarah Graham Food

Ingredients

• 200g rainbow trout fillet
• 200g firm white fish fillet
• salt and freshly ground black pepper
• 3 sweet potatoes
• 1 cup frozen peas
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh basil
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 2 Tbsp lemon juice
• 2 tsp lemon zest
• 1 egg, lightly beaten
• olive oil for grilling
• 1/2 cup grated gruyere or parmesan cheese
• 50g fresh watercress, rinsed and thicker stalks removed
• 2 Tbsp pine nuts
• 2 Tbsp olive oil
• zest and juice of 1 lemon
• 1 clove garlic, chopped
• 1/2 tsp sugar